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Fresh Fig Salad
What you need
- 4 belgian endive* or boston lettuce hearts
- 8 fresh figs, quartered
- 1 cup almonds
- 1/2 cup pomegranate seeds
- 1/4 cup fruit vinegar (apple cider is fine, but a berry vinegar is
- especially nice)
- 1/3 cup olive oil
- 1 small clove garlic, mashed
- 1 tsp kosher salt
- Black pepper to taste
How to make it
- In a small bowl, whisk together vinegar, salt and garlic
- While whisking, add olive oil in a thin stream until emulsified
- Place endive leaves or halves onto individual salad plates.
Place 8 pieces of fig, 1/4 cup almonds and a top with a couple of
tablespoons of pomegranate seeds.
- Carefully drizzle dressing over all. Be sure to serve with a
knife and black pepper.
To choose and prepare endive:
Fresh endive are smooth and white. They have yellow tips
that are tight. To prepare them, don't wash, but wipe with a paper towel or clean cloth to remove loose soil. Slice
off the stem end. You can then separate
the leaves or cut them in half lengthwise.
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