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extra-virgin olive oil good vinegar salt mustard onion garlic leftover chicken cooked vegetables salad greens
Viewed: 113 - Published at: 9 years agoIngredients
- 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
Method
- 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 youre ready to serve, put a portion of the escabeche over greens.
