Monday, July 4, 2011
Arugula Fig & Fennel Salad
This is a simple summer salad that highlights unique seasonal ingredients. Black mission figs are preferable for this dish, as the sweetness cuts the bitter and pungent notes of the arugula and fennel.(plus the color contrast is beautiful) Figs are not quite in season full force but they are slowly creeping their way up from California.(keep an eye out) The sheer simplicity of this dish is made satisfying, as each flavor is bold and complex in its own right.
Arugula Fig & Fennel Salad:
-1 bunch of arugula washed
-1/2 small fennel bulb shaved thin (use the fronds too if you desire)
-6-8 organic black mission figs cut in quarters or slices
-2 green onions minced
-optional: ¼ red onion thinly sliced
Toss all ingredients in large bowl and set aside.
-1/2 cup fresh squeezed orange juice(about 2 small oranges)
-1 TBLS raw tahini (Arisana is a great brand)
optional: a small nub of fresh minced ginger, and a few mint leaves are a nice addition
Place ingredients into small bowl and whisk together with a fork until tahini is homogenized.[much how you would(but likely
don't) beat an egg] Pour over salad just before serving.