Black fig, mozzarella and basil salad

AT A GLANCE

  • Serves 4 people

To prepare the figs, peel back the tough skin at the top of the stalk, leaving the skin around the base.

  • 6 black figs, trimmed and tops peeled
  • 2 buffalo mozzarella balls (about 120gm each), torn
  • 1 cup basil leaves, torn
  •  
  • Shallot and cabernet merlot dressing
  • 3 golden shallots, finely diced
  • 80 ml (1/3 cup) extra-virgin olive oil
  • 2 tbsp cabernet merlot vinegar (or other red wine vinegar)
  • Pinch of caster sugar
  • To serve: spelt sourdough or other bread
01   Halve figs and arrange on a plate, then scatter torn mozzarella and basil leaves over. Season with sea salt flakes and freshly ground black pepper.
02   For shallot and cabernet merlot dressing, whisk ingredients in a bowl and season to taste. Drizzle dressing over figs and mozzarella, and serve with bread to the side.

Topics:

DRINK SUGGESTION, SALAD, SUMMER, SHALLOTS, BASIL, MOZZARELLA, ITALIAN, VEGETARIAN, FIGS

Recipe:

LISA FEATHERBY

Photography:

CHRIS COURT

Styling:

CLAIRE DELMAR

Drinking Suggestion:

A GUTSY GRENACHE ROSÉ. , suggested by MAX ALLEN

FEATURED IN

Feb 2014

Feb 2014

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