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
AS WRITTEN
×1
×1.5
×2
ORIGINAL
GRAMS
OUNCES
FRIED CAPERS
–
Fried capers, about 20–30 (optional)
PRALINE
50 g
Almonds
30 g
Sugar
20 g
Water
DRESSING
6
anchovies
1
clove garlic, minced
3
tbsp White wine vinegar
2
tsp Dijon mustard
⅓
cup Extra virgin olive oil
THE SALAD
8
figs de-stemmed and cut into quarters
120 g
Mixed salad leaves
–
Parmesan, more than you think reasonable
The fried capers and Parmesan are left as written — the recipe's own point is that both are a by-eye, more-than-reasonable amount.
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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