February 10, 2020
In the winter dried figs soaked in rum or bourbon make for a great addition to a salad. If you do not like bitter greens, replace endive with simple lettuce.
4 to 5 dried figs
2 to 3 tablespoons rum
2 heads endive or radicchio
2 tablespoons olive oil
1/4 teaspoon black mustard seeds
Juice of half a lemon
Pinch of sea salt
1 radish, sliced
Handful of mint leaves
2 tablespoons pumpkin seeds
Salt and chili powder (optional)
Slice the figs and soak in rum for 2 to 3 hours or overnight.
Trim the endive heads and separate the leaves. Heat the olive oil and pop the mustard seeds. Within seconds turn the heat off. Add the lemon juice and salt and toss the endive in this mixture. The endive can keep in the refrigerator marinated for 2 to 3 hours ahead of serving.
To serve the salad, arrange the endive leaves on the bottom. Peel oranges, remove as much pith as possible and cut into half wheels. Place orange on top of endive leaves, then place sliced radishes, figs, pumpkin seeds, and mint leaves.
Sprinkle with salt and chili powder to serve.
Replace rum with orange juice or honey.
Crumble goat cheese on top for a richer salad.
Replace mustard seeds with cumin seeds.
December 02, 2022