FRESH FIG, ARUGULA, FENNEL, ENDIVE SALAD
with Feta, Almond Slivers & Lemon-Shallot Vinaigrette
About the Recipe
Ripe figs arrive in abundance in later August and September. There are endless ways to prepare and serve them, but this salad is one of my favorites. It's an ideal first course through October. Feel free to substitute hard-ripe Bosc pears when figs are unavailable. It's not quite the same but still well worth making. With or without the addition of chicken, the salad also works as a main for a light lunch.
Fresh Fig, Arugula, Fennel, Endive Salad with Feta, Almond Slivers & Lemon-Shallot Vinaigrette
Serves 8
Ingredients
For the Dressing:
3 tablespoons fresh lemon juice
2 tablespoons Sherry vinegar (or substitute red wine vinegar)
1/2 teaspoon sea salt or more to taste
4 shallots, sliced paper thin or chopped
1 clove garlic, finely minced or grated
3/4 cup extra virgin olive oil or a bit less to taste
2-3 drops of Tabasco Sauce
freshly ground black pepper
For the Salad:
5 ounces baby arugula and/or mixed baby greens
1 large bulb fresh fennel, finely sliced
4 celery stalks, thinly sliced
2 Belgian Endive, sliced
1/3 cup slivered almonds, toasted
2/3 cup crumbled Feta or ricotta salata cheese
1-2 pints ripe fresh figs, quartered vertically
Method
For the dressing, at least an hour before serving, mix the lemon juice and vinegar with the salt, sliced shallots and minced garlic. Wait at least 15 minutes for the salt to dissolve and then whisk in the rest of the ingredients. When ready to serve, adjust salt, pepper, vinegar.
To serve, place all the salad ingredients in a salad bowl, remix the dressing, and enough of it to flavor and moisten. Toss well, adjust seasonings again.