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.

Ingredients

• 1 cup extra-virgin olive oil
• 6 tablespoons good vinegar, or to taste
• Salt and ground black pepper
• 2 teaspoons Dijon mustard
• ¼ cup minced onion, shallot or scallion
• ½ teaspoon minced garlic
• 2 cups leftover chicken, beef, fish or the like (even tofu)
• 2 cups cooked vegetables, rinsed with boiling water if necessary to remove any sauce
• 6 cups salad greens, washed, dried and packed in a container

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    677 calories; 64 grams fat; 10 grams saturated fat; 0 grams trans fat; 43 grams monounsaturated fat; 8 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 15 grams protein; 52 milligrams cholesterol; 116 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Whisk or blend olive oil, vinegar, salt, pepper, Dijon, onion and garlic; adjust seasoning as necessary.
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.