Radicchio Fig Goat Cheese Salad
Course: Lunch, dinnerCuisine: ItalianDifficulty: Easy4
servings30
minutes40
minutesI have been making this salad for years. The recipe has changed over the years but it is a staple at summer BBQ’s at our home in late summer and early fall when figs are at their best. This salad has all the best flavors, a delicious combination of salty and sweet.
I have even made this for a Mom’s Night in with friends and added roasted chicken and sliced fennel. I have also added ribbons of prosciutto to the salad which is always a hit.
Ingredients
5 large shallots, peeled and separated into sections
1/4 cup extra virgin olive oil (California Olive Ranch)
1 Tablespoon butter
Kosher Salt and Fresh Ground Pepper
8 oz log of goat cheese
8 ripe mission figs
1 small head radicchio
1/4 cup loosely packed flat-leaf parsley leaves (only)
2 Tablespoons lemon juice
1 Tablespoon saba or dark honey mixed with 1 teaspoon water
Directions
- Cut the shallot sections in half longwise then cut into thick wedges.
- Heat a large pan over medium heat, when the butter melts, add the shallots and stir. Season with 1/2 teaspoon salt and a couple churns of fresh ground pepper.
- Reduce the heat to medium low and cook stirring occasionally for 15 minutes. Reduce the heat to low, stir every couple of minutes until completely caramelized, deep golden brown, about 15-20 more. Transfer the shallots to a plate to cool and make sure all the goodness from the pan makes it with the shallots. Set aside.
- Remove the cheese from the packaging and roll, neatly and carefully so to have a uniform log in plastic wrap. Twist the ends tightly on each side and refrigerate until ready to slice.
- Cut the figs in half if small or quarter if large. Lay on a plate cut side up and sprinkle with salt, pepper and 1 Tablespoon oil.
- Cut the radicchio in half and clean well. Then cut out the stem and cut into thin ribbons. Place the ribbons in a large bowl.
- Toss the radicchio with the caramelized shallots, parsley leaves, salt and pepper. Drizzle lemon juice, remaining oil and 2 1/2 teaspoons saba over salad. Toss gently to combine. Place the salad on a large platter or oval serving dish. Tuck the figs around the salad.
- With a shard knife, run under hot water for a few seconds, wipe dry, thinly slice the cheese into about 12 equal rounds. Slicing straight down and reheating the knife each time. Place the goat cheese around the salad.Drizzle more of the saba and oil over the goat cheese before serving. Season with a coarse French finishing salt and a few grinds of the pepper.
- SABA is from Italy and is a syrup consistency of pressed grapes. It can be found online or in specialty grocery stores. It is also wonderful served with a cheese platter or drizzled on freshly grilled pork chops before serving.
