Grilled Fig Salad

"This salad has something for all your taste buds--and the sweet, salt, sour combines to make a great dish. From Whole Foods. Prep time includes 30 minutes to heat up the grill/marinate the figs. Note: If your figs are smaller, adjust grilling time accordingly."
 
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Ready In:
45mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Snip the tiny stem end off each fig and cut in half lengthwise.
  • Mix vinegar, brown sugar, and cinnamon together in a medium bowl.
  • Add the figs and gently toss to coat.
  • Let sit while you heat a grill (indoor or outdoor).
  • If necessary, coat your grill with a little olive oil.
  • When ready, grill the figs (reserving all of the marinade in the bowl) for about 2 to 3 minutes per side or until grill marks appear -- don't overcook as the figs will become too mushy. Remove figs to a plate.
  • To the reserved marinade, add olive oil, lemon juice, mustard, salt and pepper, whisking well to completely incorporate.
  • Place greens in a large salad bowl; toss with dressing, then mound equal amounts on 4 individual serving plates.
  • Place 2 fig halves decoratively over each plate of greens and serve.

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Reviews

  1. This is a lovely, sweet salad that is easy to make and sure to impress. I love the cinnamon in it. I'm sure this would be good with goat cheese and proscuitto and will add those in next time. Thanks, Chef Kate, for posting - I was given some lovely figs that I had no idea what to do with!
     
  2. Produces fantastic grilled figs, bringing the best out of them, could use them as a dessert, just as well as in a salad. Simple salad of greens and figs.
     
  3. At the moment we have the gool ol' California Mission figs available, so used them in this recipe, which, for me, made A UNIQUE & REFRESHING SALAD! Thanks so much for posting this great keeper! [Tagged, made & reviewed in Please Review My Recipe]
     
  4. Loved the flavor- I made this salad into a light dinner with a little crumbled goat cheese and grilled chicken breast. In the early fall, I always see fresh figs in the supermarket and I never know what to do with them - thanks for posting this recipie.
     
  5. Oh Wow! Was this salad good! The textural and flavour contrasts were just perfect - with the soft/sweet figs melting into the slightly bitter, crisp greens. (I used mixed greens with a lot of arugula) This salad also looks so lovely and would be great for a really special occassion, although it is so easy, you could do it for everyday - provided you have great, fresh figs at hand. Thanks, Kate, for another winner.
     
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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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