Escabeche Salad

• 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

1. Whisk or blend olive oil, vinegar, salt, pepper, Dijon, onion and garlic; adjust seasoning as necessary.
2. Pour the sauce over the protein and vegetables and refrigerate overnight and for up to several days.
3. When youre ready to serve, put a portion of the escabeche over greens.

extravirgin olive oil, good vinegar, salt, mustard, onion, garlic, leftover chicken, cooked vegetables, salad greens

Taken from cooking.nytimes.com/recipes/1015005 (may not work)