Figs are not something that appear on my table very often, and the reason surely must be because the fig season seems so dearly short. It is certainly not about the sweet and unique taste they contribute to dishes, especially salads such as this balsamic dressed one with bitter radicchio, fresh basil and peppery watercress. This is a bold salad that can be enjoyed year round as a bit of hunting in even modest size cities will result in figs to adorn this dish. In this case, these figs were imported from Israel and I had no reason to complain about freshness, despite the fact they were imported from overseas.
This recipe is inspired by one of my latest cookbook acquisitions. Plenty More: Vibrant Vegetable Cooking is a follow up to Plenty by Yotam Ottolenghi. Both books are vegetarian and feature stunning creations that are for the most part easy to make and always delicious. I enthusiastically display a few of Ottolenghi's beautiful books on my shelf, and although the other two books are not strictly vegetarian, there are plenty of offerings for vegetarians and vegans within the covers complete with photos that tempt one to preserve the books as coffee table browsing. That would however be a shame because the recipes deserve to be explored in the kitchen and served up at the table. Impressive, always, with middle eastern flare and loaded with plenty of vegetables.
|Fig Salad Dressed with Balsamic Vinaigrette|
|Recipe by Lisa Turner|
Adapted from Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi
Published on November 4, 2014
A simple salad of bold contrasts in color, texture and flavor with soft sweet figs, crunchy radicchio and toasted walnuts, and tender leaves of sweet basil and peppery watercress dressed in a robust herbed balsamic vinaigrette
This is my submission to Bookmarked Recipes, hosted this month by Fuss Free Flavors and administered by my dear friend Jacqueline of Tinned Tomatoes. I'm also sharing with No Croutons Required, a vegetarian soup and salad event alternately hosted by Jac and myself. I'm hosting this month.
More stunning salads to enjoy from Lisa's Kitchen:
Fig Salad with Fresh Basil, Arugula, Goat Cheese and a Pomegranate Vinaigrette
Lentil Salad with Walnuts, Goat Cheese and Sun-Dried Tomatoes
Vegetarian Caesar Salad with Toasted Nuts and Polenta Croutons
Avocado Greek Salad
On the top of the reading stack: Dear Leader: Poet, Spy, Escapee--A Look Inside North Korea by Jang Jin-Sung
Audio Accompaniment: sweet morning silence