Introduction to Figs
Fresh, ripe figs are luscious and delicate. Their flavors are varied and nuanced, depending on the type of fig. For instance, small Black Mission figs are dark, sweet and jammy, with tiny seeds that lend a slightly grainy texture. Plump, soft Calimyrna figs are large and golden-green, with a mildly sweet, nutty and vegetal flavor. Brown Turkey figs strike a middle ground. Streaked in purples and yellow with a soft pink interior, their flavor is mild and honeyed, which makes them compatible with both sweet and savory dishes.
Using Figs in Salads
It’s easy to eat ripe figs as they are, straight up from the market. However, if you are lucky to have an abundance, try adding them to salads, layering them into sandwiches or perching them on top of pizzas and bruschetta. This salad is a tumble of arugula and farro, studded with figs. Crumbled goat cheese and pistachios lend extra heft and protein, allowing you to call this a light meal.
Fig, Arugula and Farro Salad
Servings: 4
Ingredients
1/2 cup semi-pearled farro
1 1/2 cups water
Dressing
2 tablespoons white balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon runny honey
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt, or more to taste
1/8 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
3 ounces fresh baby arugula
1/2 small head radicchio, shredded (optional)
5 to 6 plump Brown Turkey figs, stemmed and quartered
2 ounces fresh goat cheese, crumbled
2 to 3 tablespoons torn fresh mint leaves
2 tablespoons coarsely chopped unsalted pistachios
Finely grated lemon zest, for garnish
Directions
Combine the farro and water in a large saucepan and bring to a boil. Reduce the heat to medium-low, partially cover the pot and simmer until the farro is tender, about 30 minutes. Drain the farro in a fine-mesh sieve and transfer to a bowl. Cool to room temperature.
Make the dressing: Combine the vinegar, lemon juice, honey, mustard, salt and pepper in a small bowl. Add the oil in a steady stream, whisking to emulsify.
Assemble the salad: Combine the arugula and radicchio in a large, wide serving bowl. Scatter the farro over the salad and top with the figs, cheese and mint. Drizzle some of the dressing and gently toss to combine. Add more dressing to your taste. Garnish with the pistachios and lemon zest.
About the Author
Lynda Balslev is an award-winning writer, cookbook author and recipe developer, and authors the blog TasteFood, More recipes can be found at chicago.suntimes.com/taste.
Conclusion
This fig, arugula and farro salad is a delicious and healthy meal option, perfect for those looking to incorporate more fruits and whole grains into their diet. The combination of sweet and savory flavors, along with the crunch of pistachios and the creaminess of goat cheese, makes for a satisfying and filling meal.
FAQs
Q: What type of figs are best for this salad?
A: Brown Turkey figs are a good choice for this salad, as they have a mild and honeyed flavor that pairs well with the other ingredients.
Q: Can I use other types of cheese instead of goat cheese?
A: Yes, you can use other types of cheese such as feta or parmesan, but keep in mind that the flavor and texture may be different.
Q: How long does it take to cook the farro?
A: It takes about 30 minutes to cook the farro, but you can also cook it ahead of time and store it in the refrigerator for later use.
