How to cook escabeche de yuca (yuca salad)

A hearty salad best served with roasted pork! Yum

2712
STEPS
INGREDIENTS

The cast

The cast

Bring a pot of water to boil and add salt.

Bring a pot of water to boil and add salt.

Add the yuca and cook for 30 minutes or until soft but not mushy.

Add the yuca and cook for 30 minutes or until soft but not mushy.

Drain the yuca

Drain the yuca

Remove the fibrous center.

Remove the fibrous center.

In a pot over medium heat add the oil

In a pot over medium heat add the oil

The red onions

The red onions

All the red onions \ud83d\ude01

All the red onions 😁

The bay leaf

The bay leaf

The vinegar

The vinegar

the garlic.

the garlic.

And the olives.

And the olives.

Now take the yuca and slice them up. Put them in a bowl.

Now take the yuca and slice them up. Put them in a bowl.

The marinade is cooked lets turn off the heat and remove the bay leaf.

The marinade is cooked lets turn off the heat and remove the bay leaf.

Put the onion marinade on the yuca

Put the onion marinade on the yuca

Dont skimp on the oil/vinegar marinade add it all I say!!!

Dont skimp on the oil/vinegar marinade add it all I say!!!

Add pepper to taste

Add pepper to taste

And salt as well. Let this marinate for several hours and serve at room temp.

And salt as well. Let this marinate for several hours and serve at room temp.

Enjoy my escabeche de yuca.

  • 1/2lb Frozen bag of yucca or 1 fresh yucca root
  • 1/2c Evoo
  • 1/4c Red wine vinegar
  • 1.0 Med red onion, sliced
  • 5-10 stuffed olives, sliced
  • 1.0 Bay leaves
  • 3.0 Garlic cloves, sliced
  • Salt and pepper to taste
Staten Island
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