Photo: Anna Pelzer
Watercress Salad with Port-Braised Figs and Pickled Onions
14 ingredients
Makes 8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
382
Calories
3g
Protein
27g
Fat
34g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Grapeseed Oil | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Fig | 1 medium (50g) | 37 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Champagne | not in our table | 0 |
| Endive | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon olive oil
- 1 medium-size red onion, thinly sliced (about 2 cups)
- 1 tablespoon Champagne vinegar or white wine vinegar
- 1 teaspoon sugar
- 2 tablespoons red wine vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon sugar
- 1/4 cup grapeseed oil or vegetable oil
- 2 tablespoons extra-virgin olive oil
- 1 750-ml bottle ruby Port
- 1 pound dried black Mission figs, stems removed, figs halved
- 3 bunches watercress, thick stems removed (about 8 cups)
- 6 heads of Belgian endive, trimmed, cut crosswise into 1/4-inch-thick slices
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes