Fig & Pista Salad

This is a favorite salad of mine which I had at an Italian restaurant. I have tweaked it a bit to make my own version. The fig halves covered with crushed pistachios are a visual treat and are also delicious. I have used Frisee salad leaves which have a slightly bitter taste and are feathery but any lettuce will do.

Fig & Pista Salad

Print Recipe

Servings

4

Servings 4

Fig & Pista Salad Print Recipe Servings 4 Servings 4

Ingredients

• 4 ripe figs
• 1/4 cup pistachios without the shell
• 4 tbsp honey
• 2 cups or one small head Frisee (curly endive)
• 2 tbsp olive oil
• 2 tbsp vinegar or lemon juice
• salt to taste
• 12 cherry tomatoes

Servings:

Instructions

1. Wash and dry the figs. Crush the Pistachios saving 10 nuts whole for garnishing.
2. Place the crushed pistachios on a tray or butter paper.
3. Press the cut half of the figs over the crushed pistachios in order to coat them well.
4. Wash, dry and tear the lettuce into bite size pieces.
5. Mix 2 tablespoons honey, olive oil, vinegar or lemon juice and salt to make a dressing.
6. Cut the tomatoes into slivers and sprinkle over the lettuce.
7. Sprinkle the dressing and toss together.
8. Place the fig halves with the cut side facing upwards and put the reserved whole pistachios in between the figs.
9. Sprinkle the remaining tablespoon 2 tablespoons of honey over the salad and serve.