It is fig season! And I am cozying up to my neighbour who has 2 huge fig trees. So far, no luck in getting those ripe goodies, but luckily my green grocers are carrying both green and black figs.
Symbols of Autumn, figs begin to ripen in late Summer, and they star as one of the great delicacies until late Autumn. They are so luscious, the first ones of the season must be eaten raw. As the season moves on, they can be baked, fried (yes!), roasted, grilled, poached, made into jam, cooked into tarts, or pickled. They are also wonderful in salads.
This salad is best for the darker figs. Green ones are so delicate in flavour they cannot carry the Vin Cotto. The combination of the sweet flavour and yielding texture of the figs with the aniseed crispness of the fennel is divine.
Figs really do make excellent salads, if there are any left over from eating them as they are, or perhaps from making fig jam. They pair so well with almonds that many salads feature that pairing. Try Fig Salad with Almond Dressing, Fig Snack with Gorgonzola, or Figs with Rosewater and Almonds.
Other similar recipes include Figs with Basil, Goat Curd and Pomegranate Vinaigrette, Baked Figs with Cheese and Honey, Figs Baked with Thyme, and Fig and Pecorino Salad.
All of our Fig recipes are here, and all of our Fennel dishes are here. Feel free to browse them. Or take some time to explore our large range of wonderful, tasty Salads. Or simply browse our Late Summer dishes.