July 13, 2017
This salad makes a great first course. The burn of the mustard oil plays beautifully with the cool creaminess of the saffron yogurt and the rich, sweet figs. The saffron needs time to infuse into the yogurt so it is best made the day before or at least a few hours before.
makes 3 cups
8 to 10 figs
1 cup plain whole-milk yogurt
Scant pinch of saffron
1/4 teaspoon cumin
2 pinches of sea salt
2 tablespoons mustard oil
1/2 teaspoon black mustard seeds
1/2 small serrano pepper, minced
10 to 12 mint leaves
2 tablespoons walnuts
Slice the figs in half and generously sprinkle with salt. Chill until ready to serve.
Stir the yogurt with the saffron, ground cumin, and salt and set it aside, preferably overnight.
Just before serving, smear the yogurt onto a plate. Arrange the figs on top and scatter the minced serrano peppers around.
Heat the mustard oil and pop the mustard seeds. Spoon this over the figs and yogurt. Tuck the mint leaves and walnuts in and around the figs.
Add Prosciutto to the salad or lemon zest for a bright, citrus note.
Use coconut yogurt instead of regular for a vegan version.
December 02, 2022