%20(2).png)
Fig, Walnut & Bitter Green Salad
A historic staple of Provençal country cooking. The bitter, peppery crunch of chicory and rocket cuts beautifully through the rich sweetness of the onion tart, while fresh autumn figs and toasted walnuts add an elegant texture.
A seasonal French country salad featuring pale green endive, purple chicory leaves, quartered fresh purple figs, and toasted walnuts, lightly drizzled with a rich mustard vinaigrette.
Ingredients
100g mixed bitter greens (chicory/endive, radicchio, and wild rocket)
4 fresh purple figs, quartered
40g walnut halves, lightly toasted in a dry pan
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
Pinch of sea salt and cracked black pepper
Method
Make the vinaigrette: In a small jar or bowl, vigorously whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, salt, and pepper until emulsified into a smooth dressing.
Prep the greens: Wash and spin your salad leaves dry. Tear the chicory and radicchio into bite-sized pieces and scatter them across a wide, shallow salad platter.
Layer the toppings: Artfully arrange the quartered fresh figs and the toasted walnut halves over the bed of bitter greens.
Dress: Just before serving your guests, drizzle the sharp mustard vinaigrette evenly over the salad and give it a very gentle toss.