WATERCRESS SALAD WITH PORT-BRAISED FIGS AND PICKLED ONIONS
The peppery watercress and tangy onion are balanced by the sweet richness of the braised figs. It takes eight hours to pickle the onion, so be sure to plan ahead.
Provided by Josie Le Balch
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
- Combine endive, and pickled onion Toss salad with vinaigrette Port syrup over each salad among plates. Sprinkle salads and serve.
WATERCRESS SALAD WITH MUSTARD VINAIGRETTE
Pair watercress with piquant mustard and sharp vinegar that can stand up to the nose-tingling burn for an easy salad to accompany any occasion.
Categories Bon Appétit Salad Side Watercress Spring Mustard Garlic Quick & Easy Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 6
Steps:
- Whisk mustard, vinegar, and garlic in a medium bowl; season with salt and pepper, then gradually stream in oil, whisking constantly. Whisk until dressing is emulsified and thick.
- Add watercress to dressing, season with more salt and pepper, and gently toss until watercress is evenly coated (you want to be careful not to bruise or wilt greens when tossing, so use a light hand). Pile salad lightly onto plates.
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