Salade d’été aux figues

Summer salad with fresh figs

This salad may be served on its own as a starter, or as a light main dish at lunchtime, accompanied (or not) by dry-cured ham (omnivores), goat cheese on toast (vegetarians) or green beans (vegans). It also works well as a side for grilled meats or savory tarts.

The quantities below will serve two people.

2 fresh figs
2 large handfuls tender leaves (arugula, baby spinach, lamb’s lettuce, etc.)

1 clove garlic
1 sprig fresh mint
salt and freshly ground black pepper
2 tbsp. olive oil
1-2 tsp. balsamic vinegar

Rinse the figs, cut into quarters lengthwise, then chop crosswise. Set aside.

Rinse the tender leaves and spin them dry. Place in a large salad bowl.

Peel and halve the garlic and mince finely. Add to the bowl. Strip the mint leaves off the stem, snip or slice, and add.

Sprinkle the salad with salt and grind on some black pepper. Add the olive oil. Toss.

Turn onto individual plates. Top with the figs. Drizzle with balsamic vinegar. Serves 2.


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