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Restaurants›Boda | Authentic Mexican Restaurant›Escabeche Salad Bowl Recipe

Escabeche Salad Bowl Recipe

Name: Boda | Authentic Mexican Restaurants Escabeche Salad Bowl Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 6 cups Romaine lettuce (or mixed greens), torn; 1 lb Small waxy potatoes (Yukon Gold or new potatoes), halved; 1 cup Fresh corn kernels (from cooked ears) or thawed frozen; 4 each Hard‑boiled eggs, peeled and halved; 0.5 cup White onion, thinly sliced; 1 medium Red onion, thinly sliced; 1 cup Carrots, peeled and julienned (matchsticks); 1 each Jalapeño, thinly sliced (seeds kept or removed to taste); 3 tbs White vinegar; 2 tbs Apple cider vinegar; 0.5 cup Water; 1 tbs Sugar; 0.5 tsp Kosher salt; 0.25 tsp Black pepper, freshly ground; 1 cup Cooked beets, peeled and roughly chopped; 1 each Tomato (roma or vine), seeded and quartered; 2 tbs White onion (small), roughly chopped; 1 each Garlic clove; 2 tbs Fresh cilantro leaves, packed; 1 tbs Fresh lime juice; 1 tsp Olive oil; 0.5 tsp Salt; 0.25 tsp Black pepper; 2 tbs Extra virgin olive oil; 1 tbs Fresh lime juice; 1 tsp Honey or agave; 0.25 tsp Salt; 0.125 tsp Black pepper

Inspired by Boda | Authentic Mexican Restaurant

Time1h

Serves4

Lettuce, Potato, Sliced White onions, Corn, Hardboiled eggs and Escabeche (pickled red onions, jalapeno, carrots), Salsa Betabel (beet salsa).

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Ingredients

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Salad base

6 cups Romaine lettuce (or mixed greens), torn

1 lb Small waxy potatoes (Yukon Gold or new potatoes), halved

1 cup Fresh corn kernels (from cooked ears) or thawed frozen

4 each Hard‑boiled eggs, peeled and halved

1/2 cup White onion, thinly sliced

Escabeche (pickled red onion, jalapeño, carrot)

1 medium Red onion, thinly sliced

1 cup Carrots, peeled and julienned (matchsticks)

1 each Jalapeño, thinly sliced (seeds kept or removed to taste)

3 tbs White vinegar

2 tbs Apple cider vinegar

1/2 cup Water

1 tbs sugar

1/2 tsp Kosher salt

1/4 tsp Black pepper, freshly ground

Salsa Betabel (Beet salsa)

1 cup Cooked beets, peeled and roughly chopped

1 each Tomato (roma or vine), seeded and quartered

2 tbs White onion (small), roughly chopped

1 each Garlic clove

2 tbs Fresh cilantro leaves, packed

1 tbs Fresh lime juice

1 tsp olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Dressing and finishing

2 tbs Extra virgin olive oil

1 tbs Fresh lime juice

1 tsp Honey or agave

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Method

Salad base

Cook potatoes

Place halved potatoes in a pot and cover with cold salted water. Bring to a simmer over medium‑high heat and cook until fork‑tender, about 12–15 minutes depending on size. Drain and let cool slightly, then toss with a pinch of salt and set aside.

Cook corn (if using fresh)

If using fresh corn, bring a pot of water to a boil and simmer ears 3–4 minutes, then cut kernels off the cob when cool enough to handle. If using frozen, thaw and pat dry.

Tear the romaine or greens and place in a large bowl. Add the sliced white onion and set aside while other components are assembled.

Halve the hard‑boiled eggs and refrigerate until ready to assemble.

Escabeche (pickled red onion, jalapeño, carrot)

Prepare pickling liquid

In a small saucepan combine the white vinegar, apple cider vinegar, water, sugar, kosher salt and black pepper. Warm over medium heat just until the sugar dissolves and the mixture is barely simmering, about 2–3 minutes. Remove from heat.

Pickle vegetables

Place the sliced red onion, julienned carrots, and sliced jalapeño in a heatproof jar or bowl. Pour the warm pickling liquid over the vegetables so they are fully submerged. Let cool to room temperature (about 20–30 minutes) then cover and refrigerate for at least 30 minutes for quick pickling. Escabeche will develop more flavor if chilled for several hours or overnight.

Salsa Betabel (Beet salsa)

Blend salsa

Place the cooked beets, tomato, chopped white onion, garlic clove, cilantro, lime juice, olive oil, salt and pepper in a food processor or blender. Pulse until you reach a chunky salsa consistency (stir/pulse to retain some texture). Taste and adjust seasoning—add a little more lime or salt if needed. Transfer to a bowl and chill if desired.

Dressing and finishing

Make dressing

Whisk together extra virgin olive oil, lime juice, honey (or agave), salt and pepper in a small bowl until emulsified.

Assemble the bowl: In individual bowls or a large serving bowl arrange the torn lettuce. Scatter the warm (or room temperature) potatoes, corn kernels, sliced white onion, and halved hard‑boiled eggs over the greens.

Top with several spoonfuls of escabeche (pickled red onion, jalapeño, and carrot) distributed evenly and a generous spoonful of Salsa Betabel. Drizzle the dressing over the bowls to taste.

Finish and serve: Optionally garnish with extra cilantro, a grind of black pepper, and an additional drizzle of olive oil. Serve immediately so lettuce stays crisp. Leftover escabeche and beet salsa can be stored in the refrigerator for up to 5 days.