Recipe: Fennel and red onion salad with pickled figs

Total time: 40 minutes plus pickling time

Servings: 6

Note: BY Russ Parsons. Published September 28, 2005.

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

1/4 cup vegetable oil mixed with 2 tablespoons walnut oil

Salt

1/4 cup chopped walnuts

Quick-pickled figs

1. Trim the fennel branches from the bulbs and cut the bulbs in quarters lengthwise. Trim the solid core in the center and then slice the quarters lengthwise as thinly as you can.

2. Place the sliced red onion in a strainer and rinse under hot tap water. Pat dry.

3. Prepare the vinaigrette by toasting the coriander seeds in a small, dry pan over medium heat until it is fragrant, about 3 minutes. Grind the seeds fine in a mortar and pestle and stir in the vinegar. Slowly stir in the oil to make a smooth emulsion. Season with salt to taste.

4. Toast the walnuts in a small, dry pan over medium heat until they darken slightly and become fragrant, about 5 minutes (you can use the same pan as for the coriander seed).

5. Combine the fennel and the onion in a large mixing bowl. Pour the dressing over and toss to coat lightly.

6. Divide the salad evenly among 6 plates, mounding it in the center. Remove the tough stems from the pickled figs and slice the figs in quarters. Arrange the figs over each salad; scatter the toasted walnuts over the top, and serve.

Each serving: 324 calories; 3 grams protein; 44 grams carbohydrates; 6 grams fiber; 17 grams fat; 2 grams saturated fat; 0 cholesterol; 42 mg. sodium.