Organic Lettuces with Fig Vinaigrette

Name: Organic Lettuces with Fig Vinaigrette
Yield: serves 10
Ingredients: Reserved poaching liquid from Oven-Poached Figs (recipe follows); 1 1/2 tablespoons red wine vinegar; 1 teaspoon balsamic vinegar; 2 teaspoons finely chopped shallot; Coarse salt and freshly ground pepper; 1/2 cup extra-virgin olive oil; 12 cups salad greens; Oven-Poached Figs (recipe follows), for serving; Soft ripened cheeses (such as Camembert or goat cheese), for serving; 12 fresh figs; 1/4 cup tawny port; 1/4 cup full-bodied red wine, such as Pinot Noir; 3 tablespoons honey; 1 strip orange zest (3 inches), plus 1/4 cup fresh orange juice; 1 cinnamon stick (3 inches); 1 vanilla bean, seeds scraped; 2 whole green cardamom pods, split open; 2 whole cloves; 1/2 teaspoon whole black peppercorns; (makes 12)

January 26, 2012

Recipe information

Yield
serves 10

Ingredients

Reserved poaching liquid from Oven-Poached Figs (recipe follows)

1 1/2 tablespoons red wine vinegar

1 teaspoon balsamic vinegar

2 teaspoons finely chopped shallot

Coarse salt and freshly ground pepper

1/2 cup extra-virgin olive oil

12 cups salad greens

Oven-Poached Figs (recipe follows), for serving

Soft ripened cheeses (such as Camembert or goat cheese), for serving

Oven-Poached Figs

12 fresh figs

1/4 cup tawny port

1/4 cup full-bodied red wine, such as Pinot Noir

3 tablespoons honey

1 strip orange zest (3 inches), plus 1/4 cup fresh orange juice

1 cinnamon stick (3 inches)

1 vanilla bean, seeds scraped

2 whole green cardamom pods, split open

2 whole cloves

1/2 teaspoon whole black peppercorns

(makes 12)

Preparation

Step 1
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.
Step 2
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
Step 3
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.
Step 4
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.
Step 5
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.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsSalad Salad Dressing Port Alcohol Beverages Red Wine Wine Leafy Greens Vegetable Fig Fruit Side Dinner Gluten Free Nut Free Vegetarian Easy Poach Summer Fall Cookbooks

Recipe information

Ingredients

Oven-Poached Figs

Preparation

Step 1

Step 2

Oven-Poached Figs

Step 3

Step 4

Step 5

Recipe notes