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Prep
Difficulty
Easy
Time
Estimate
over 1 hour
1. Start with the Fig Brisket.
2. Next, prepare the Tzimmes which roasts alongside at the same temperature nicely for at least an hour.
3. The dressing and salad ingredients can be prepared at any point during this long day of roasting.
4. Make the sauce for the brisket.
5. Assemble the salad at the last minute before enjoying.
Dried figs & red wine help melt brisket into flavorful tenderness. This recipe takes very little skill, but a few hours to let it roast in the oven. You can even make this a day or two in advance and heat about 30 minutes before serving. The longer this has under heat the more the fibers will break down into deliciousness. Plan on about 3/4 pound per person and at least 45 minutes per pound to roast.
Slowly roasted with a bit of broth or orange juice, sweet & savory meld together in this simple side dish perfect to serve with a roast or pair with a salad for a vegan meal.
Keep this lovely balsamic dressing on hand for several weeks instead of buying store vinaigrette’s loaded with dyes and chemicals. Balsamic vinegars can vary in sweetness. Choose the best one you can afford and then plan to adjust the sweetness as needed.
Some of us are blessed with early Spring weather that lends baby green vegetables, while other’s may still be scraping snow off their sidewalks and slowly making first attempts to plant seeds. So this salad will evolve throughout the season, throughout the world. Toss together nature’s treats and use this recipe as a guideline for preparing & storing them.
