These “flash-pickled” figs need only an hour of soaking in a mixture of vinegar, salt and water. As a clever time-saver, the soaking liquid for the figs also forms the base for the salad dressing.
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1/4 cup white wine vinegar
8 fresh figs, quartered lengthwise
1 teaspoon Dijon mustard
1/4 cup plus 2 tablespoons light olive oil
Freshly ground black pepper
3 large heads of romaine (from one 22-ounce package), cut into thin ribbons
How to Make It
In a medium bowl, combine 3 tablespoons of the white wine vinegar with 3 tablespoons of water and 1/2 teaspoon of salt. Add the figs and let stand at room temperature for 1 hour (or refrigerate for up to 4 hours). Drain the figs, reserving the pickling liquid.
In a large bowl, whisk the reserved pickling liquid with the remaining 1 tablespoon of vinegar and the Dijon mustard. Whisk in the olive oil and season with salt and pepper. Add the romaine and figs and toss to coat. Serve right away.
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