There is no one who can write more enchanting and evocative about food and especially about figs than Diana Henry. And since my fig tree after years without bearing fruit suddenly and very unexpectedly was loaded with ripe figs, I’ve read them all during the past weeks. This salad is based on a recipe in her book Pure Simple cooking.
seeds from 1/2 pomegranate (hold the half fruit over a bowl and beat hard with a wooden spoon;
the seeds should tumble out)
2 heads of belgian endive
2 heads of radicchio
juice of 1/2 lemon
10 ripe figs
6 tbsp really good olive oil
salt & pepper
delicious chalky goat's cheese
Pull the leaves of the endive and radicchio, quarter the figs and crumble the cheese.
Arrange the quartered figs, endive and radicchio on a plate, drizzle with some of the olive oil and pour the lemon juice over the top.
Season with salt & pepper.
Crumble the cheese over the salad, sprinkle with pomegranate seeds, drizzle again with olive oil and sprinkle with freshly ground black pepper.
Serve immediately, with crusty bread.
Images: Ton Zonneveld & Lisanne Helling, via Taverne Agency and Jan Luijk. Posted by Leonoor