21 Apr Fig and Radicchio Salad with Goats Curd


Fig and Radicchio Salad with Goats Curd

21 April 2024

PREP. TIME: 10 MIN  -   SERVES: 4 - 6

A fresh leaf salad with fruit and perhaps a soft goat’s cheese is a delightful way to start a meal.  This dish ticks all those boxes. It is particularly good when this salad is plated individually. Dont be stingy on plate size though!  Best presentation comes from the salad served on large white plates. You can also share this salad in a shallow bowl or platter  from the centre of the table.

White balsamic or rose vinegar are available in some good grocers and delicatessens. I recommend the Leonardi brand which is available through the school. I dont recommend a brown balsamic vinegar because it discolours the dressing. If you cannot get a white or rose balsamic vinegar, use the best quality vinegar you have - be sure to taste it before using so that you know how acidic it is. You can also use a teaspoon of honey to sweeten this dressing. 

Recipe Template

Photo - Brent Lukey


2 heads of radicchio

a handful of fresh rocket

4 ripe figs

1 fennel bulb

20 mint leaves

8 thin slices of prosciutto

150 g ricotta or fresh goats cheese


2 tablespoons extra virgin olive oil

1 -2 tablespoons white balsamic vinegar

1 teaspoon cold water

Sea Salt

Freshly groudn black pepper


Chopping board and kitchen knife

Measuring spoons

Large bowl to make the dressing and toss the salad


Salad spinner

Serving bowl and servers


Step 1 - Prep

Separate the radicchio leaves, then tear each one roughly in two or three.

Remove the mint leaves from the stem.

Rinse and spin dry the leaves in a salad spinner.

Wrap in a tea towel and refrigerate until ready to use.

Trim, rinse and very finely slice the fennel bulb.

Cut the figs into quarters.

Step 2 - Prepare the Dressing

Combine the ingredients in the large bowl and whisk to create a thick emulsion.

Taste the dressing and season with salt and pepper. 

Step 3 - Assembly

When you are ready to serve the salad, use your hands to lightly toss the leaves and fennel slices in the dressing. Lift the ingredients high from the bowl - a handful at a time. Pause as you lift allowing excess dressing to drain back into the bowl. Gently arrange on individual plates or a salad bowl.

Place the figs on top, and tuck in the slices of prosciutto.

Roughly chop or pinch the cheese into pieces and scatter over the top.

Drizzle over any remaining dressings.

Step 4 - To serve

Serve immediately as a first course or luncheon dish with crusty bread or a salad dish accompanying a main course.


Recipe adapted by Elizabeth Peddey from 

Adapted by Elizabeth Peddey from Totally Simple Food by Jill Dupleix

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