Recipes and know-how from a veteran San Francisco chef


 


It’s Fig Time

Fig Salad

RIGHT NOW is the time when figs are at their best. Normally, in a pre-climate change world, there are two harvests of figs. The second harvest, late in the summer is best. As you get to know me you will see that I like to keep ingredients close to their natural state. I’m kind-of old fashioned, an old man trapped in a less-old mans body. This salad is super easy, and very seasonal.

You will need:

figs cut in half (green or black)

turbinado sugar, and torch

toasted sliced almonds

roquefort

green grapes cut in half

arugula

pomegranate molasses

*olive oil, lemon juice, salt, and fresh cracked pepper

 

To brûlée the figs, sprinkle the cut side of the fig with the sugar and burn it with your torch. I’ve had cooks who do that on plastic cutting boards, don’t do that. That’s bad. You can do it on a cookie sheet, or in a pan. Just use a surface that won’t melt of burn. If you don’t have a kitchen torch, don’t fret. Everything will be fine. You can also put the sugar on the cut side of the fig and broil them. You may not end up with a crunchy crust of sugar, but it will still taste awesome. Just tell your guest with confidence that was your “intention.”

To plate the salad, I drizzled a little of the pomegranate molasses on the plate. Then mix the arugula with olive oil, salt and a squeeze of lemon (not too much). I scatter in the grapes, almond, cheese, and figs.

You can make this into individual portions, or a big family style platter. It’s up to you, you’re the boss.

*Arbequina olive oil is my favorite kind because it is the most versitile while having great body and flavor.

http://www.amazon.com/California-Olive-Ranch-Arbequina-Virgin/dp/B001QGML7M

 

 

 

 

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