SALADS
Fig Salad
Dave20 August 202635 minNo comments yet
Praline for crunch, fried capers for salt, and more parmesan than seems reasonable, tossed over quartered figs.
Ingredients
·8 figs, de-stemmed and cut into quarters
·Mixed salad leaves, ~120g
·Fried capers, about 20–30 (optional)
·Parmesan, more than you think reasonable
Praline
·50g almonds
·30g sugar
·20ml water
Dressing
·6 anchovies
·1 garlic clove, minced
·3 tbsp white wine vinegar
·2 tsp Dijon mustard
·1/3 cup (80ml) extra virgin olive oil
METHOD
DIAGRAM
Fried capers
Dry the capers and fry in salted butter until lightly browned, then empty onto a paper towel.
Praline
- 50g almonds
- 30g sugar
- 20ml water
Chop the almonds into ~3mm slices.
Mix the sugar and water, boil to 120°C, add the almonds, then simmer and stir until caramelised. Cool on a metal tray, adding a splash of water if it starts to stick.
Break up the almonds on the tray.
Dressing
- 6 anchovies
- 1 garlic clove, minced
- 3 tbsp white wine vinegar
- 2 tsp Dijon mustard
- 1/3 cup (80ml) extra virgin olive oil
Thinly slice the anchovies and mash into a paste with a fork.
Mix everything except the oil, then add the oil while whisking to emulsify.
Toss the salad leaves with the dressing, then top with the fried capers, praline and figs. Finish with a grating of parmesan.
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