The Catalan TableDried Fig Vinaigrette
A sweet and intense vinaigrette, with a smooth texture, that combines the fruity aroma of dried figs with the sweet and sour touch of Modena balsamic vinegar and the richness of extra virgin olive oil.
Ingredients
Measurement units
Ingredients
- 200 mlextra virgin olive oil
- 4 dried figs
- 100 mlbalsamic vinegar of Modena
- 1 lemon
- 1 garlic
- 1 chopped onion
- salt
- pepper
Nutritional Information
Per 100 g
Calories
474 kcal
Protein
0.6 g
Fat
48 g
Carbohydrates
11.6 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
Step-by-step Guide
Preparation
- Gently cook the dried figs with the Modena vinegar over low heat for approximately 10-15 minutes, or until the reduction reaches the texture of a thick syrup.
- Blend the mixture with a hand blender until it becomes smooth and homogeneous.
- Add the lemon juice, chopped onion, salt, and pepper to taste, and blend it again with the hand blender to integrate all ingredients well.
- Gradually add the oil while continuing to blend.
- Emulsify the mixture using the whisk attachments until achieving a smooth and well-emulsified texture, about 2-3 minutes.
Recommendations & Tricks
- When preparing dried figs, soak them in a little warm water for about 10 minutes before chopping; this helps to soften them and makes it easier to incorporate them into the vinaigrette.
- For a more intense flavor, lightly toast the garlic in a dry pan before crushing it with the other ingredients; this will give it a deep and slightly sweet touch.
- Store the vinaigrette in an airtight jar in the refrigerator and let it rest for at least an hour before serving; this way, the flavors will blend better and the texture will be more homogeneous.
Original recipe
View or download the original PDF document.