By Mark Bittman
- Total Time
- From 30 minutes to 1 day, largely unattended
- Rating
- 4(117)
- Notes
- Read community notes
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.
Featured in: Bring Your Lunch to Work
Learn: How to Make Salad
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:4 servings
- 1cup extra-virgin olive oil
- 6tablespoons good vinegar, or to taste
- Salt and ground black pepper
- 2teaspoons Dijon mustard
- ¼cup minced onion, shallot or scallion
- ½teaspoon minced garlic
- 2cups leftover chicken, beef, fish or the like (even tofu)
- 2cups cooked vegetables, rinsed with boiling water if necessary to remove any sauce
- 6cups salad greens, washed, dried and packed in a container
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
629 calories; 60 grams fat; 9 grams saturated fat; 0 grams trans fat; 41 grams monounsaturated fat; 8 grams polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 14 grams protein; 734 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
Whisk or blend olive oil, vinegar, salt, pepper, Dijon, onion and garlic; adjust seasoning as necessary.
Step
2
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.
Ratings
4
out of 5
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Sandy Camargo
I haven't made this yet, but I would suspect that the kind of vinegar you might use would depend on the protein that you are including. For instance, if you put cooked beef in the salad, you might want red-wine vinegar; for fish, perhaps tarragon vinegar; for smoked chicken (one of my favorites), malt vinegar.
lynn rogers
Nice concept and I'm a big fan of Mr. Bittman. Buuuut... 1) Recipe photo shows VERY fresh sliced radishes/carrots/heirloom green tomatoes w/a tad of nice shredded rotisserie bird - not representative of the recipe ingredients - "cooked veggies"; would like images of a more "get down" version w/leftovers as implied. 2) "Will keep for a few days..." in acidic dressing? Not!! That arugula and veggies would go to hell in a few hours. Otherwise...good.
SG-SF
Sherry vinegar is particularly nice, esp with a spanish touch, peppers, smoked paprika etc. Lighter than red veinegar and some interesting depth. Adds sweetness too, a nice balancing factor.
Reverent Spy
Traditionally red wine vinegar, it complements the Dijon mustard, but I've used good white wine vinegar with success - the quality of the vinegar is the most important thing here. Keep tasting to get the acidic balance the way you want it to be.
hazelfield
With half of an oh-um roast chicken in the fridge and thinking salad ‘ Bittmanesq ‘ to the rescue, this recipe with an unpronounceable name popped up. As other notes have pointed out there is a gap between the ‘cooked’ leftovers in the recipe and the photo caption showing raw vegetables. As I didn’t have any leftover veggies, I simply parboiled a hand-full and put them in the vinegret still warm. It worked perfectly. Thank you Mr. Bittman.
Vivian
I'm in doubt.... Isn't the escabeche cooked? It was used as a method to preserve.
lynn rogers
Nice concept and I'm a big fan of Mr. Bittman. Buuuut... 1) Recipe photo shows VERY fresh sliced radishes/carrots/heirloom green tomatoes w/a tad of nice shredded rotisserie bird - not representative of the recipe ingredients - "cooked veggies"; would like images of a more "get down" version w/leftovers as implied. 2) "Will keep for a few days..." in acidic dressing? Not!! That arugula and veggies would go to hell in a few hours. Otherwise...good.
SG-SF
Sherry vinegar is particularly nice, esp with a spanish touch, peppers, smoked paprika etc. Lighter than red veinegar and some interesting depth. Adds sweetness too, a nice balancing factor.
Carol
red or white wine vinegar?
Sandy Camargo
I haven't made this yet, but I would suspect that the kind of vinegar you might use would depend on the protein that you are including. For instance, if you put cooked beef in the salad, you might want red-wine vinegar; for fish, perhaps tarragon vinegar; for smoked chicken (one of my favorites), malt vinegar.
Reverent Spy
Traditionally red wine vinegar, it complements the Dijon mustard, but I've used good white wine vinegar with success - the quality of the vinegar is the most important thing here. Keep tasting to get the acidic balance the way you want it to be.
Private notes are only visible to you.
