This salad has survived the years. It came about because I had some figs sitting on the kitchen bench, and some left over fresh pecorino. In a hurry, I threw them together in a salad with glorious results.
Figs, surprisingly, take acid very well, rocket too, so be generous with the lemon or lime juice.
The salad is fresh and inviting, and we have been known to have it for a Late Summer breakfast with a cup of coffee. Enjoy!
We first made this dish in 2003, and it has survived the test of time. Feel free to browse other recipes from our Retro Recipes series – vegetarian recipes from our first blog from 1995 – 2006.
Recently I came across a recipe in Ottolenghi’s first book Ottolenghi which is remarkably similar. Goodness, was Ottolenghi a fan of my first blog? Who knows. We first made this in May, 2003. He makes a dressing with the olive oil and lemon juice and adds some honey, and uses chunks of the fresh pecorino rather than grating it. Otherwise it is pretty much the same, even using the same combo of rocket and basil leaves.
Fig Salad with Fresh Pecorino
6 ripe figs
1 bunch rocket
lemon or lime juice
a good drizzle of extra virgin olive oil
sea salt and freshly ground black pepper
75 g finely grated fresh pecorino cheese
Cut the figs in half or quarters, depending on their size. Lay the rocket leaves on a flat plate, in the centre. Lay the figs on top of the rocket, and squeeze over the lemon or lime juice. Be generous.
Drizzle the whole with the olive oil. Season with black pepper and a little salt. Scatter with basil leaves and coarsely grated fresh pecorino cheese.
Serve and enjoy!
Make a dressing from lemon or lime juice, extra virgin olive oil and honey, and drizzle over the salad before adding the cheese.
Rather than grating the cheese, break it into small chunks and add to the salad.
Don’t forget to eat slowly and mindfully today.