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 From
Fig Heaven„2004 by Marie Simmons
Makes 4 servings
8 ounces dried Black Missions or
Calimyrna figs (12 to 14 figs), stems trimmed
1 cup orange juice
1/4 teaspoon fennel seeds, crushed with a mortar and pestle
or the side of a heavy knife
1 fennel bulb (about 12 ounces)
2 large seedless oranges
2 tablespoons sherry vinegar
1/2 teaspoon minced garlic
1/2 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons minced red onion
6 cups mixed baby greens
2 paper-thin slices red onion, separated into rings
- Combine the figs, orange juice,
and fennel seeds in a small saucepan and heat to a boil.
Cook, covered, over low heat until the figs are soft and
the juice is reduced to 2 tablespoons, 20 to 25 minutes.
Transfer to a bowl and refrigerate until chilled. This step
can be done 1 or 2 days before serving.
- Cut the fennel in half lengthwise;
place the halves cut side down, and slice into thin half-circles.
Finely chop 2 tablespoons of the fernlike fronds and reserve
them. Place the fennel slices in a bowl of iced water and
let stand for at least 20 minutes. Then drain and blot dry.
- Grate 1/2 teaspoon zest from one
of the oranges, and set it aside. Cut the peel and the white
pith from the oranges. Working over a bowl to catch the
juice, cut between the membranes with a small sharp knife
to release the segments.
- In a large bowl, combine 2 tablespoons
of the fresh orange juice (reserve the remainder for another
use) and the 2 tablespoons reserved fig juices with the
olive oil, vinegar, garlic, salt, a grinding of pepper,
and the reserved grated zest; whisk to blend.
- Gently toss the orange segments,
minced onion, and reserved fennel fronds together in a medium
bowl. Drizzle with 1 tablespoon of the dressing and set
aside.
- Add the salad greens and the fennel
slices to the dressing and toss to coat.
Divide the salad among 4 salad plates. Spoon the orange
and onion mixture over the salad greens. Halve the figs
and distribute them evenly among the plates. Garnish with
the onion rings, and serve.
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