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.
Terrific Green Salads
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
How to Make It
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.
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