Escabeche Vegetable Salad Food

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 VEGETABLE SALAD

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!

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.