Mesclun Salad With Grilled Figs And Roasted Fig Vinaigrette
- SERVINGS: 8
When the figs in Darryl and Sarah Joannides' Portland backyard ripen, Darryl loves to roast them to concentrate their flavor, then puree them to make a vinaigrette.
- 20 ripe black Mission figs, stemmed and halved lengthwise
- 2 tablespoons black currant or balsamic vinegar
- 1 tablespoon oregano leaves
- 1 tablespoon flat-leaf parsley leaves
- 1 garlic clove, smashed
- 1/4 cup extra-virgin olive oil, plus more for brushing
- Kosher salt and freshly ground pepper
- 1 pound mesclun salad
- Preheat the oven to 400°. Set 8 fig halves on a baking sheet, cut side down, and roast in the oven for about 7 minutes on each side, or until slightly dry and just beginning to brown. Transfer the figs with any of their liquid to a plate and let cool.
- In a food processor, puree the roasted figs with the vinegar, oregano, parsley and garlic. With the machine on, slowly add 1/4 cup of the olive oil in a thin stream and process until thickened. Season with salt and pepper and refrigerate for at least 20 minutes.
- Light a grill or preheat the broiler. Brush the 32 remaining fig halves with olive oil and grill or broil, turning once, until lightly charred and softened, about 2 minutes per side. Transfer to a plate to cool.
- In a bowl, toss the mesclun with the vinaigrette and mound on plates. Arrange the grilled figs on top and serve.
Verdicchio is a lush white wine that goes well with luscious foods such as fresh figs or prosciutto and melon.
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