Watercress Salad With Port-Braised Figs And Pickled Onions Recipe

Name: Watercress Salad With Port-Braised Figs And Pickled Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium-size red onion, thinly sliced (about 2 cups); 1 tablespoon Champagne vinegar or white wine vinegar; 1 teaspoon sugar; 2 tablespoons red wine vinegar; 1/4 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 1/8 teaspoon sugar; 1/4 cup grapeseed oil or vegetable oil; 2 tablespoons extra-virgin olive oil; 1 750-ml bottle ruby Port; 1 pound dried black Mission figs, stems removed, figs halved; 3 bunches watercress, thick stems removed (about 8 cups); 6 heads of Belgian endive, trimmed, cut crosswise into 1/4-inch-thick slices

Servings: persons

1 tablespoon olive oil
1 medium-size red onion, thinly sliced (about 2 cups)
1 tablespoon Champagne vinegar or white wine vinegar
1 teaspoon sugar
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon sugar
1/4 cup grapeseed oil or vegetable oil
2 tablespoons extra-virgin olive oil
1 750-ml bottle ruby Port
1 pound dried black Mission figs, stems removed, figs halved
3 bunches watercress, thick stems removed (about 8 cups)
6 heads of Belgian endive, trimmed, cut crosswise into 1/4-inch-thick slices

1
Heat oil in large nonstick skillet over medium heat. Add onion and stir 1 minute to coat with oil. Add vinegar and sugar and stir until onion begins to soften slightly, about 3 minutes. Transfer onion to baking sheet or platter; spread in single layer. Sprinkle with salt. Cover and chill at least 8 hours or overnight (onion will turn pink). DO AHEAD:
2
Keep chilled.
3
Whisk red wine vinegar, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and sugar in small bowl. Gradually whisk in both oils. DO AHEAD:
4
Cover and refrigerate. Bring to room temperature and rewhisk before using.
5
Combine Port and figs in large saucepan. Bring to boil. Reduce heat to medium-low and simmer until figs are plump and tender, about 30 minutes. Using slotted spoon, transfer figs to small bowl. Increase heat to medium-high and boil Port syrup until thickened and reduced to 6 tablespoons, about 8 minutes. Transfer syrup to another small bowl. DO AHEAD:
6
Cover figs and Port syrup separately and chill.
7
Combine endive, and pickled onion Toss salad with vinaigrette Port syrup over each salad among plates. Sprinkle salads and serve.

250

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 medium-size red onion, thinly sliced (about 2 cups), 1 tablespoon Champagne vinegar or white wine vinegar, 1 teaspoon sugar, and more.

Yes, Watercress Salad With Port-Braised Figs And Pickled Onions falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Watercress Salad With Port-Braised Figs And Pickled Onions

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