I have developed a late night habit of turning on the TV to do some channel surfing before I fall asleep. A few weeks back, Rachel Khoo, a British cookbook author with her own TV show was on TV. Next to her that evening, out at some outhouse was a man preparing some fresh figs. I love figs so stayed on that channel (minus audio) to watch. What he did with the figs was fascinating. He took 2 sheets of parchment paper, placed halved figs on one sheet and covered the figs with the other sheet (image below). Then, he pressed down on them evenly and revealed a mosaic of flatten figs. How very pretty. With no audio and without my glasses in a darken room, I couldn’t quite tell what else went on it. So here is what I came up with. I had just made Raspberry Vinegar so naturally I had to use it in this recipe.
Pressed Figs Salad With Raspberry Vinaigrette
|Makes:||Enough for 2 – 4 as part of a meal|
|Can recipe be doubled?||Yes.|
|Make ahead?||Leave pressed figs in the refrigerator up to 6 hours.|
~2 punnets of figs
’20-minutes Sweet Pickled Onions’
1. Combine all ingredients for the pickled onion. Set aside for 20 minutes or up to 1 day ahead refrigerated. The aim is to get the onions sweet and to lose some of its sharpness. So taste the pickling onions and decide if you need to adjust seasonings or pickle them longer. It depends in part on the type of onion and lemon you use.
2. The longer the onions sit in the pickling liquid, the more liquid would be drawn out. You will not be using the pickling liquid as it does not go with this salad.
3. Before using the pickled onions, taste and adjust seasoning. More salt or sugar perhaps?
4. Remember to drain off the liquid before using.
Preparing to plate
1. This salad is best when served cold. Refrigerate your figs (and cucumbers) overnight.
2. Choose your serving plate(s). You might need more than one plate to fit all the figs.
3. Tear off 2 sheets of parchment paper slightly larger than the size of your serving plate. If using 2 serving plates, you need an additional 2 sheets.
4. Slice all the figs horizontally into 2.
5. Lay out one sheet of parchment paper over the plate.
6. Place the figs cut side down on the plate(s), leaving a 1″-2″ (2.5cm-5cm) space between figs. Depending on how pressed (thin) you want the figs to be.
7. Cover figs with a sheet of parchment paper.
8. Transfer the parchment paper with the figs out of plate and onto a flat surface.
9. Place a large cutting board/baking sheet over the figs and press down hard and evenly to flatten the figs.
10. Take a peak at the figs. As soon as the figs touch each other, remove the cutting board/baking tray and transfer the pressed figs back to the serving plate.
11. Remove the top parchment paper and adjust the pressed figs to fit onto your serving plate and place the parchment paper back over the figs.
12. Transfer the pressed figs back onto the cutting board/baking sheet. Choose the prettier side to face downwards.
13. Peel off the top sheet of parchment paper and invert your serving plate over the figs.
14. With the help of the cutting board/baking sheet, flip the figs onto the serving plate and peel off the remaining parchment paper to reveal your pretty mosaic of figs.
15. Refrigerate (covered) until ready to use (up to 6 hours).
Dressing the figs and serving
1. Arrange all the ingredients over/in between the figs. Remember to drain off the liquid from the pickled onions before using.
2. You can either: whisk the raspberry vinegar with the oil and then drizzle over the salad or drizzle them separately over the salad.
3. Drizzle honey and finally sprinkle salt and pepper to taste.
4. Best served immediately.
(1) Here are 3 recipes where I use my ’20-minutes Sweet Pickled Onions’ :
3. Purple Salad
(2) Try sprinkling the Sweet Pickled Onions over simply fried salt & peppered fish fillets.
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