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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. Slideshow:  More Great Salads 

Matt Lee
Ted Lee
September 2010

Gallery

Credit: © Line Klein

Recipe Summary test

active:
30 mins
total:
1 hr 30 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead

The drained figs and dressing can be refrigerated separately overnight.

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