Best 2 Escabeche Salad Recipes

**Escabeche Salad: A Vibrant and Flavorful Fusion of Pickled Vegetables and Fresh Herbs**

Escabeche salad, a delightful culinary creation, captivates taste buds with its vibrant colors, tantalizing flavors, and refreshing textures. Originating in Spain, this salad has garnered international acclaim for its ability to transform everyday vegetables into a symphony of tangy, sweet, and savory notes. Escabeche, meaning "to pickle" in Spanish, alludes to the process of preserving vegetables in a marinade of vinegar, oil, and spices. This technique not only extends the shelf life of the vegetables but also imbues them with a distinctive tang that perfectly complements the crisp textures and herbaceous accents of fresh herbs. This article presents a collection of escabeche salad recipes that explore diverse flavor profiles, catering to a wide range of culinary preferences. From a classic Spanish escabeche salad featuring an array of pickled vegetables to a vibrant Mexican escabeche salad bursting with bold flavors, these recipes offer a delectable journey into the world of pickled delights. Whether you seek a refreshing side dish, a tangy addition to your next taco night, or a unique appetizer to impress your guests, these escabeche salad recipes are sure to satisfy your cravings.

Let's cook with our recipes!

GUINEOS EN ESCABECHE (GREEN BANANA SALAD)

Guineos En Escabeche (Green Banana Salad) image

I found this recipe as a comment on a blog that was describing how to ripen green bananas. Sometimes they are just TOO green so I plan on trying this soon. The poster went by "Kat" But then I noticed she had THREE cups of oil so I looked this up online (my Spanish skills came in handy!) and adjusted it a little. yield and time is approximate

Provided by Chef Tweaker

Categories Tropical Fruits

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs bananas, bright green unripe -about 10 green bananas (the greener the better)
2 large onions, sliced into thin rings
1/2 cup white vinegar
3 -4 garlic cloves, crushed
10 -12 olives, green (stuffed with pimiento if desired)
1/2 teaspoon salt
10 -12 whole black peppercorns
3 -4 bay leaves
1 cup olive oil or 1 cup light olive oil
salt and pepper

Steps:

Cut the banana with a knife by cutting off the ends of the bananas and making a cut alond the outside curves of the banana skins, but DO NOT remove the skins.
Place the bananas in boiling water and add 1 to 2 tablespoons of salt and 2 teaspoons of oil to make them peel easier. Boil the bananas for approximately 20 minutes on medium-low heat. If you boil them too long they will come apart.
While the bananas cook, make the Escabeche sauce by placing all the rest of the ingredients into a pot. Stir them well and place on medium heat until the mixture gets hot. Then reduce the heat to low and cook for approximately 1 hour. (Other recipes said to cook only until the onions got soft.) Remove from heat and set aside to cool to room temperature.
The banana is done when you lightly stab it with a toothpick and it is tender but firm. Peel off the skins and cut the bananas in 1 inch size rounds and put them in a glass or "Tupperware" bowl. Add the sauce to the bananas. Stir and mix well. Cover them and let them cool off. After they cool off place them in the refrigerator for 2 hrs or longer -- the longer the better. Serve and eat.

ESCABECHE SALAD

Escabeche Salad image

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

Ingredients

1 cup extra-virgin olive oil
6 tablespoons good vinegar, or to taste
Salt and ground black pepper
2 teaspoons Dijon mustard
1/4 cup minced onion, shallot or scallion
1/2 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

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

Tips:

For the best flavor, use fresh vegetables. If you only have frozen vegetables, thaw them completely before using.
You can adjust the amount of vinegar and sugar in the dressing to suit your taste. If you like a tangy salad, add more vinegar. If you like a sweeter salad, add more sugar.
To make the salad ahead of time, prepare the vegetables and dressing separately. Store them in airtight containers in the refrigerator for up to 3 days. When ready to serve, combine the vegetables and dressing and toss to coat. Serve immediately.
Escabeche salad is a great way to use up leftover vegetables. If you have any leftover roasted or grilled vegetables, add them to the salad for a delicious and healthy meal.

Conclusion:

Escabeche salad is a refreshing and flavorful salad that is perfect for any occasion. It is easy to make and can be tailored to your own taste. With its bright flavors and colorful vegetables, escabeche salad is sure to be a hit at your next gathering.