Organic Lettuces With Fig Vinaigrette Recipes
LITTLE GEM LETTUCE WITH WALNUT VINAIGRETTE
Little Gem lettuce is a small, sweet romaine-type variety. Romaine hearts can be used in its place. Recipe courtesy of Clare Vivier.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Whisk together both vinegars, shallot, and mustard. Gradually whisk in both oils; season with salt and pepper. Stir in walnuts.
- Arrange lettuce on a large platter; spoon vinaigrette evenly over top and serve.
ORGANIC LETTUCES WITH FIG VINAIGRETTE
Steps:
- Cook the reserved poaching liquid in a small saucepan over medium heat until reduced to the consistency of syrup (about 2 tablespoons). Let cool completely.
- Whisk the reduced liquid, vinegars, and shallot in a small bowl. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in the oil until emulsified. Season with more salt and pepper, if desired. Toss the greens with vinaigrette to taste. Serve immediately with figs and wedges of cheese.
- Oven-Poached Figs
- Preheat the oven to 325°F. Put the figs in an 8-inch-square ceramic or glass baking dish. Pour the port, wine, honey, and orange juice over the figs. Submerge the remaining ingredients in the liquid around the figs. Cover the dish with foil, and bake 1 hour.
- Remove the foil; continue to bake 45 minutes more, basting 2 or 3 times with the accumulated juices. Let cool completely, turning the figs occasionally to keep them moist.
- Transfer the figs to a plate. Pour the liquid through a fine sieve into a bowl; reserve for the fig vinaigrette (recipe above). Discard the solids. The figs can be refrigerated in an airtight container up to 3 days.
FIG VINAIGRETTE
Provided by David Tanis
Categories easy, quick, condiments
Time 15m
Yield 1/2 cup
Number Of Ingredients 7
Steps:
- Put shallot in a small bowl. Cover with vinegars and season with salt and pepper. Macerate for 5 minutes.
- Stir in mustard and mashed figs and mix well. Whisk in olive oil.
Nutrition Facts : @context http, Calories 561, UnsaturatedFat 34 grams, Carbohydrate 50 grams, Fat 41 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 752 milligrams, Sugar 39 grams, TransFat 0 grams
ORGANIC LETTUCES WITH FIG VINAIGRETTE
To make this flavorful salad, the poaching liquid reserved from Oven-Poached Figs is incorporated into a vinaigrette dressing.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- Cook reserved poaching liquid in a small saucepan over medium heat until reduced to consistency of syrup (about 2 tablespoons). Let cool completely.
- Whisk reduced liquid, vinegars, and shallot in a small bowl. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in oil until emulsified. Season with more salt and pepper, if desired. Toss greens with vinaigrette to taste. Serve immediately with figs and wedges of cheese.
EASY TARRAGON VINAIGRETTE
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes French Recipes
Yield Makes 3/4 cup
Number Of Ingredients 4
Steps:
- In a small bowl, whisk together the lemon juice and oil until well blended. Season with salt and pepper. Just before serving, stir in the tarragon. Serve this vinaigrette on the day it is made.
WATERCRESS SALAD
This watercress salad makes for a delicious side and takes only 10 minutes to make.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Time 10m
Number Of Ingredients 4
Steps:
- Combine vinegar with 1/4 teaspoon each salt and pepper in a large bowl. Slowly whisk in oil. Add watercress and toss with dressing to evenly coat. Serve immediately.
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