Watercress Salad with Port-Braised Figs and Pickled Onions
An elegant salad featuring pickled red onions, port-braised Mission figs, and fresh watercress topped with Belgian endive. The combination of sweet figs, tangy pickled onions, and peppery watercress creates a sophisticated blend of flavors.
Ingredients
- •1 tablespoon olive oil
- •1 medium red onion
- •1 tablespoon Champagne vinegar
- •1 teaspoon sugar
- •2 tablespoons red wine vinegar
- •¼ teaspoon salt
- •⅛ teaspoon black pepper
- •⅛ teaspoon sugar
- •¼ cup grapeseed oil
- •2 tablespoons extra-virgin olive oil
- •1 bottle ruby Port
- •1 pound dried black Mission figs
- •3 bunches watercress
- •6 heads Belgian endive
- •trimmed
- •cut crosswise
Cooking Instructions
- 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: Can be made 2 days ahead. Keep chilled.
480 min
- 2.
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: Vinaigrette can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.
5 min
- 3.
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: Can be made 2 days ahead. Cover figs and Port syrup separately and chill.
38 min
- 4.
Combine endive, and pickled onion Toss salad with vinaigrette Port syrup over each salad among plates. Sprinkle salads and serve.
10 min
