ESCABECHE SALAD
The "escabeche" here refers to the acidic vinaigrette for this very easy, refreshing salad. This meal is built to take care of leftover meat and vegetables. Simply toss everything together and dress it. It will keep for a few days.
Provided by Mark Bittman
Categories easy, lunch, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk or blend olive oil, vinegar, salt, pepper, Dijon, onion and garlic; adjust seasoning as necessary.
- Pour the sauce over the protein and vegetables and refrigerate overnight and for up to several days. When you're ready to serve, put a portion of the escabeche over greens.
Nutrition Facts : @context http, Calories 619, UnsaturatedFat 49 grams, Carbohydrate 12 grams, Fat 60 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 9 grams, Sodium 734 milligrams, Sugar 2 grams, TransFat 0 grams
ESCABECHE VEGETABLE SALAD
This Escabeche Vegetable Salad is a Cheesecake Factory copycat, made at home in a few minutes with no cooking time. It's loaded with lightly pickled cucumbers, carrots, cauliflower, cabbage, and peppers, and tastes great as a fresh, healthy side to any meal.
Provided by Michael
Categories Sides
Time 10m
Number Of Ingredients 11
Steps:
- Combine white vinegar, honey, olive oil, dijon mustard, black pepper, and salt in a mason jar or bowl with a lid and shake or whisk to combine.
- Add the cucumbers, carrots, cauliflower florets, cabbage, and peppers to the jar or bowl with the dressing and shake (or mix) to combine everything. The vegetables should be mostly submerged in the dressing.
- Refrigerate the vegetable and dressing mixture for at least 2 hours, and up to 48 hours. The longer it marinates, the more pickled the vegetables taste. Serve in a bowl alongside tacos, chicken, shrimp, or anything else that sounds tasty to you!
Nutrition Facts : Calories 387 cal
RED SNAPPER ESCABECHE
Escabeche, a classic Latin dish, is made by first sauteing, then marinating any firm white fish overnight in a flavorful vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Serves 6
Number Of Ingredients 18
Steps:
- Season both sides of fillets with salt and pepper, and cut in half lengthwise. Heat 1 tablespoon of the olive oil in a large nonstick saute pan over medium-high heat. Add half the fish in one uncrowded layer. Cook for 2 1/2 minutes on each side, or until fish is crisp and brown around the edges but not cooked through. Transfer to a plate to cool. Heat another tablespoon oil, and repeat with remaining fillets.
- Add remaining tablespoon olive oil to the pan, and cook garlic over medium heat until it just begins to color. Add shallots and bay leaves, and cook until shallots are transparent, 4 to 5 minutes. Add peppers, and cook until slightly limp, 5 to 6 minutes more.
- Add vinegar and wine, and bring to a boil over high heat, then reduce heat, and simmer for a minute or two. Add the extra-virgin olive oil, peppercorns, cloves, and salt, and remove from heat.
- Place one layer of fish in the bottom of a large bowl, and spoon some of the marinade, shallots and peppers over it. Repeat until all are used up. Cover tightly, and refrigerate overnight.
- Bring a large pot of water to a boil. Blanch the string beans until bright green, but still crunchy, about 1 minute. Transfer beans to an ice bath to cool. Drain.
- Arrange greens and herbs on serving plate, and place fish with shallots and peppers on top. Remove cloves. Arrange beans loosely around fish. Drizzle some of the marinade over greens just before serving.
ESCABECHE (PICKLED VEGETABLES)
Submitted for Zaar World Tour 2005. This salad is offered in place of the ubiquitous chips and salsa at Casa del Sol in the Mexcan border town of Juarez. It looks like a Mexican version of gardiniera to me! I reduced the olive oil by 1/2 cup. Can be stored in sealed container in refrigerator for one week. Chill time is included in cook time. From a special issue of Saveur, The Best of Tex-Mex Cooking. Have not made yet. I judgmentally put this in the kosher category too.
Provided by Kumquat the Cats fr
Categories Cauliflower
Time 8h25m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in large pan over medium-high heat until hot but not smoking. Add garlic and onions and saute for 3 minutes, stirring constantly.
- Reduce heat to medium and add carrots, peppercorns, thyme, oregano, marjoram and bay leaves. Cover and cook for 2 minutes. Season to taste with salt.
- Add cauliflower, jalapenos, vinegar and 1 cup water. Stir well, cover, and cook over medium heat for 5 minutes.
- Add zucchini and jicama. Cover and cook for 5 minutes more. Vegetables should remain crunchy. Do not overcook.
- Transfer to a bowl and discard bay leaves. Cover and refrigerate overnight. Serve at room temperature.
Nutrition Facts : Calories 148.7, Fat 7.2, SaturatedFat 1, Sodium 56, Carbohydrate 18.2, Fiber 6.9, Sugar 6.5, Protein 3.6
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