Quote:
Originally Posted by ltl/fb
That sounds fantastic, unless you had to separate out tendrils of the curly escarole and pare the shallots into slivers and then put five tendrils of escarole and three slivers of shallot into each of 10 figs, inserting through the cut you made removing the stem and being careful not to split the fig open.
Yay! If you don't feel like typing it out, I got my sister that cookbook for Xmas and I can force her to read me the recipe over the phone.
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I took two adjoining recipes and morphed them together to suit my purposes. The only fussy step was toasting walnuts and then rubbing the skins off. Obviously, you can just toast and not rub.
Heat oven to 350 degrees. Toast 3/4 cup of walnuts in a shallow dish for 5-8 minutes. Cool and rub any excess skin off the walnuts -- between your hands or in a towel.
Thoroughly wash and dry some curly endive. Chop coarsely.
Make a vinaigrette with balsamic vinegar, some finely mashed garlic, salt, and olive oil.
Using 12 figs, take 6 and dice finely. Quarter the other six and reserve separately.
Slice sweet young red onions very thin, and in a large saute pan, saute it very quickly in a little olive oil until limp and a little browned. Add the curly endive and the vinaigrette and toss quickly over the heat until the endive is just starting to wilt.
Add chopped figs and stir to incorporate. Top with quartered figs and serve.
