Best Watercress Salad With Port Braised Figs And Pickled Onions Recipes

Grandma's Watercress Salad All Dressed Up image

Provided by Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 22

2 bunches washed and clipped watercress
4 ounces crumbled Gorgonzola
4 ounces red onion, julienned
4 ounces spiced walnuts, recipe follows
4 ounces red wine vinaigrette, recipe follows
Kosher salt and freshly ground white pepper
2 ounces duck prosciutto
4 mission figs, cut in 1/2 lengthwise
Fig balsamic vinegar
3 ounces butter
2 cups walnuts, chopped
3 ounces honey
Kosher salt and freshly ground white pepper
Pinch cayenne pepper
3 cloves
1 small shallot
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
1 cup red wine vinegar
3 teaspoons sugar
2 1/2 cups blended oil
Kosher salt and freshly ground black pepper

Steps:

In a medium mixing bowl, toss watercress, gorgonzola, onion, nuts and vinaigrette. Season and decoratively place in the center of a chilled plate (be sure to divide all ingredients evenly amongst 4 plates). Garnish salad with slices of prosciutto, figs and a drizzle of fig balsamic vinegar.
Preheat oven to 350 degrees F.
In a medium saute pan over medium heat, melt butter and then add nuts. Toss nuts in pan until well coated with butter, then add honey and toss some more until nuts are well coated. Season with salt, pepper and a touch of cayenne pepper. Put nuts in oven for about 5 to 7 minutes, tossing regularly so they toast evenly. Cool. Store in airtight container until needed.
Place all ingredients in blender except oil. Process until smooth and then slowly drizzle in oil. Adjust seasoning, as desired.

Watercress Salad with Port-Braised Figs and Pickled Onions image

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.