Watercress Salad With Port Braised Figs And Pickled Onions Recipes

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WATERCRESS SALAD WITH PORT-BRAISED FIGS AND PICKLED ONIONS



Watercress Salad with Port-Braised Figs and Pickled Onions image

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

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

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.

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