It's a great day for a fig! These incredibly versatile tree fruits are not only healthy, but they are tasty and can serve from everything like a healthy snack...all the way to an ingredient in a salad dressing. Robert Del Grande, who wrote The California Figs Cookbook joined Tonia's Kitchen from a Golden State fig orchard to talk about some of the more unique things you can do with figs. He told Tonia one of his favorites was a Fig and Arugula Salad, which he says has a very exotic flavor.
- 4 California Fresh Figs, large: finely minced or smashed
- 2 cups arugula
- 1 fennel bulb: thinly sliced
Fig & Buttermilk Dressing
- 2 California Fresh Figs: finely minced
- 1/4 cup mayonnaise
- 1 tablespoon extra virgin olive oil
- 1 teaspoon fresh lime juice
- 1/4 cup buttermilk
- 1/4 cup cream
- 1/4 teaspoon fennel seeds: minced
- 1/4 teaspoon salt
- pinch red chile flakes
- pinch black pepper
- grated parmesan cheese
- extra virgin olive oil
PROCEDUREFor the dressing, combine all of the ingredients in a bowl and whisk until smooth.
Arrange the arugula, fennel and figs on a platter. Drizzle with the dressing. Garnish with a drizzle of extra virgin olive oil and grated parmesan.