Become a digitalPLUS subscriber. 99¢ for 4 weeks.

Eat Beat: Fennel and Red Onion Salad with Figs

Cooking

Total time: 40 minutes plus pickling time

Servings: 6

Quick-pickled figs

1 1/2 cups water

1 1/2 cups red wine vinegar

1 cup sugar

1 (1 1/2 -inch) cinnamon stick

4 whole cloves

6 whole allspice

8 black peppercorns

12 fresh figs, purple or green (about 3/4 pound)

1. In a small saucepan, bring the water, vinegar, sugar, cinnamon, cloves, allspice and black peppercorns to a boil. Reduce the heat to a simmer and cook 10 minutes.

2. Place the figs in a bowl and pour the pickling mixture over. Let cool, then transfer to a plastic zipper storage bag. Let stand at least 1 1/2 hours at room temperature or refrigerate up to one week.

Salad and assembly

2 fennel bulbs

1 cup thinly sliced red onion (about 1/2 onion)

1/2 teaspoon whole coriander seed

2 tablespoons red wine vinegar

http://www.latimes.com/features/food/la-fo-market1-fennel,0,6794114.story

Copyright © 2014, The Baltimore Sun
Comments
Loading