Small

Fig and Radicchio Salad with Goats Curd

21 April 2024

ingredients

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

Dresshing

2 tablespoons extra virgin olive oil

1 -2 tablespoons white balsamic vinegar

1 teaspoon cold water

Sea Salt

Freshly groudn black pepper

equipment

Chopping board and kitchen knife

Measuring spoons

Large bowl to make the dressing and toss the salad

Whisk

Salad spinner

Serving bowl and servers

method

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.

source

Recipe adapted by Elizabeth Peddey from 

Adapted by Elizabeth Peddey from Totally Simple Food by Jill Dupleix