Watercress Salad with Port-Braised Figs and Pickled Onions
Watercress Salad with Port-Braised Figs and Pickled Onions is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Heat oil in large nonstick skillet over medium heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.