This salad has survived the years. It came about because I had some figs and some left over fresh pecorino. In a hurry, I threw them together in a salad with glorious results. The salad was first posted here as part of the retro recipes series – vegetarian recipes from my 1995 – 2006 blog.
Figs, surprisingly, take acid very well, rocket too, so be generous with the lemon or lime juice.
The salad is fresh and inviting, and I have been known to have it for a Late Summer breakfast with a cup of coffee. Enjoy!
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. I first made this in May, 2003. He makes a dressing with the olive oil and lemon juice and adds some honey. He uses chunks of the fresh pecorini 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.