Deanie’s Seafood (French Quarter)

841 Iberville Street, New Orleans (French Quarter), LA 70112

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Sweet Fig Vinaigrette


6 large garlic cloves, left unpeeled
cup plus 1 tsp. olive oil (separate)
cup drained whole Celeste Fig* preserves, reserving 1 tbsp. syrup
2 tbsp. white balsamic vinegar
1 tsp. chopped fresh flat-leaf parsley
1/2 tsp. salt
1/2 tsp. black pepper

*If Celeste Fig preserves are unavailable, substitute other fig preserves and omit the syrup 2 tbsp. chopped scallion


Preheat oven to 350 degrees. Put garlic cloves on a sheet of foil and drizzle with 1 tsp. oil. Wrap garlic tightly in foil and roast until very soft (about 1hour). Unwrap carefully and cool. Squeeze garlic from cloves into a food processor.

Discard stems from figs. Cut 2 figs into -inch pieces and set aside. Add remaining whole figs, syrup and balsamic vinegar to the garlic in the food processor, pulse until smooth. With motor running, slowly add remainder cup of oil then turn off food processor. Add scallion, parsley, salt, pepper and pulse to combine. Transfer to a bowl and serve with fig pieces (dressing will be thick). Chill until use, serve at room temperature. Makes about cup of dressing.

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