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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

ESCABECHE SALAD Recipe

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This recipe for ESCABECHE SALAD is from ., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 to cup cauliflower florets (It's fun if you get different colors - white, purple,gold)
1 to 2 cup sliced carrots or halved baby carrots Sliced radishes ( about 8 to 12 slices)
1 package of small cucumbers - Peel them
2 cups rice vinegar
2 cups water
3 tsp. kosher salt
2 tsp. course ground pepper
2 tbsp. sugar
2 tbsp. italian seasoning
1 to 2 tbsp. minced garlic
3 bay leaves
2 tbsp. olive oil
Directions:
Directions:
Put cauliflower, carrots,radishes, peeled cucumbers in a large bowl. In a saucepan, combine vinegar, water, salt, pepper, sugar, italian seasoning, garlic, bay leaves, olive oil. Bring to a boil on the stovetop, then simmer and stir until the sugar has dissolved (about 30 seconds or so). Then let the mixture cool about 10 to 20 minutes. Pour the vinegar mixture over the vegetables. Stir to distribute the vinegar mixture on the vegetables. Using a large serving spoon, put the vegetables into a large casserole dish. Then pour the remaining liquid over the vegetables. Before serving, let the mixture marinate for a day or two in the refrigerator. Sprinkle cilantro on the top.
The vegetables will keep in refrigerator for about a month.

 

 

 

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