I'm going to start with one of my favourite all-time salads, very simple to make but so impressive to serve!
Ingredients for 6:
12 ripe green or purple figs
Large bunch of
green basil leaves
Slightly smaller bunch of purple basil
leaves
6 Buffalo mozarellas
Olive oil
Splash of cider
vinegar
Juice of 2 lemons
Sea salt and black
pepper
Instructions:
As it can be quite difficult to get really ripe figs in the UK, I always like to lightly roast my figs before preparing the salad.
Simply cut the figs into quarters and lay on a baking tray. Insert into oven pre-heated to 160' C and bake gently for 5-6 minutes. In this time the figs will soften up and the juices start to run. Remove from oven and allow to cool. Reserve any juices.
Tear the mozzarellas into quarters and place along with figs on a large serving plate. Scatter the basil leaves over, and lightly season with salt and black pepper.
Mix the lemon juice, splash of cider vinegar and reserved juices with olive oil and whisk vigourously into a delicious dressing.
Dress salad, serve at the table with accompanying fresh crusty bread to mop juices!
A delicious starter!
Variations:
Add parma ham to salad for those who can't do without their meat!
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