Escabeche Vegetable Salad Recipes

ESCABECHE SALAD

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.

ESCABECHE

Steps:

• Place chicken gizzards in a large saucepan and pour in enough water to cover. Simmer over low heat until tender, approximately 30 minutes.
• While gizzards are simmering, mix together onion, bell pepper, garlic, vinegar, oil, bay leaves, olives, and peppercorns in a large bowl. When ready, drain gizzards and mix into bowl. Season with salt to taste and marinate at least an hour in refrigerator.

ESCABECHE (PICKLED VEGETABLES)

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.

ESCABECHE WITH SUMMER VEGETABLES

Steps:

• Place the mussels in a deep pan, cover tightly and cook over medium heat for about 2 minutes or until they open. Set aside and let cool. Strain the liquid and reserve 1/2 cup. Remove meat from the shells and set aside.
• In a large heavy pan or casserole, heat the olive oil over medium-high flame. Add the leeks, onions and garlic, and cook, stirring, until wilted. Add the eggplant, and increase heat to high. Cook briefly, stirring. Do not let the garlic brown.
• Add to the pan the sweet peppers, zucchini, tomatoes, salt and pepper. Stir. Add the pepper flakes, oregano, thyme, bay leaves, olives, red wine vinegar, balsamic vinegar, capers, lemon and the reserved cooking liquid. Cook, stirring for about 10 minutes. Check seasonings.
• Add the fish fillets, shrimp and cooked mussels. Cover, and cook for about 4 minutes, stirring gently. Let cool, and refrigerate, covered. Serve cold, garnished with sprinkled parsley.