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The following recipe is reprinted with permission
of Cook's Illustrated
From America’s Test Kitchen.
This salad makes an excellent first course before beef.
Serves 6 as a first course.
1 cup walnuts, chopped coarse
1⁄3 cup port
4 ounces dried figs (6 large or 12 small), stems removed
2 tablespoons balsamic vinegar
2 medium shallots, minced (about 3 tablespoons)
1⁄4 teaspoon salt
1⁄8 teaspoon ground black pepper
1⁄4 cup extra-virgin olive oil
2 large bunches arugula, washed, dried, stems trimmed, and leaves torn
into bite-size pieces (about 3 cups lightly packed)
1 small head escarole, washed, dried, and torn into bite-size pieces (about
6 cups lightly packed)
4 ounces blue cheese, crumbled (about 1 cup)
- Adjust an oven rack to the middle position
and heat the oven to 325° degrees. Spread the walnuts on a rimmed
baking sheet and toast until they are fragrant and lightly browned,
about 15 minutes. Set aside to cool.
- Meanwhile, bring the port and figs to a boil
in a small saucepan over high heat. Cover the pan, reduce the heat
to low, and simmer until the figs are soft but not mushy, about 15
minutes. Using a slotted spoon, transfer the figs to a clean plate,
reserving the port in the saucepan. When the figs are cool enough to
handle, cut them into quarters and set aside.
- Whisk the vinegar, shallots, salt, pepper,
and oil into the reserved port. Return the quartered figs to the saucepan
and reheat over medium, stirring occasionally, until warm but not steaming,
about 1 1⁄2 minutes.
- Toss the arugula and escarole with the warm
dressing in a large bowl. Arrange the greens on individual plates and
sprinkle with the blue cheese and walnuts. Serve immediately.
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