Roasted Fig Salad With Crisped Cheese

• porsi: 4 servings

Bahan-bahan

1 large clove garlic

A pinch Maldon sea salt, plus more to taste

2 tablespoons red wine vinegar or fig vinegar

¼ cups extra-virgin olive oil, plus more for drizzling

Freshly ground black pepper

4 ½ ounces finely grated aged pecorino Romano cheese (may substitute Parmigiano-Reggiano)

12 small ripe Black Mission figs (or 8 large figs)

2 teaspoons light brown sugar (optional)

3 ounces to 4 ounces salad greens, such as watercress, Boston or frisee lettuces

½ cups basil leaves

½ cups chervil leaves

¾ cups walnut halves (optional)

Petunjuk

Step 1

Preheat the oven to 400 degrees. Have ready a large rimmed baking sheet.

Step 2

Smash and peel the garlic. Use a chef's knife and a little salt to mash the garlic clove into a paste on the cutting board. Transfer to a small container and add the vinegar and oil to form a dressing. Taste and season with black pepper and salt as needed.

Step 3

Create about 8 small piles of the grated cheese (about 1/2 tablespoon's worth each), spaced at least 2 inches apart on the baking sheet. Flatten slightly and bake on the middle oven rack for 4 to 5 minutes or until lightly golden, especially on the edges. Use a thin spatula to transfer the cheese to a plate before the disks cool into crisps. (Keep the oven at 400 degrees.)

Step 4

Wash the figs, then cut them in half lengthwise. Place them cut sides up on the baking sheet that was used to make the cheese crisps (there should be a little oily residue from the cheese that will keep the figs from sticking). Sprinkle the figs with the brown sugar, if desired, and bake/roast for 5 to 6 minutes, until the fruit has softened and the sugar has melted.

Step 5

While the figs are in the oven, wash and dry the salad greens; tear the herbs into small pieces. Combine the salad greens and herbs in a large mixing bowl. Drizzle lightly with the dressing and toss gently to mix well. Divide among individual plates, then add the walnuts, if desired, and the cheese crisps. Divide the figs evenly among the plates, placing them atop the salad greens; drizzle with a little of the oil. Serve while the figs are warm.

Nutrisi

• Kalori: 347
• Total Lemak: 23 g
• Lemak Jenuh: 8 g
• Kolesterol: 33 mg
• Natrium: 460 mg
• Total Karbohidrat: 27 g
• Serat Diet: 4 g
• Protein: 12 g