Have you ever eaten a fresh fig It doesn’t surprise me that many people have not. Their season is relatively short and they can cost $1 or more per fig. Even at that price, however, it is hard for this primal eater to pass up such a sweet fruit that is so versatile in the kitchen. You can eat figs raw, sautee them with butter, roast them in the oven, even deep-fry them (cant wait to try that!. Figs would also make a perfect base ingredient for a primal dessert. Given their syrupy, sweet interiors, I expected figs to score pretty high on the glycemic index. Surprisingly, according to this glycemic index table, fresh figs score a mere 35, which means they have a low impact on blood sugar.
Last night I made a fancy dinner for just Dave and I. It was an ordinary Thursday but sometimes it’s fun to make a nice dinner for no good reason. We kicked things off with an expensive (for us bottle of Malbec and then moved on to this salad with the figs. The entree was carmelized scallops with a balsamic reduction sauce (recipe to come. I made ‘starter’ salads but this would make an amazing entre-sized salad, too. Eat it outside with a nice glass of wine. Top it with some gorgonzola cheese if you are so inclined.
The proportions here are approximate. I tend not to measure when it comes to salads. I recommend adding as little or as much of any particular ingredient as appeals to you. I also included some ingredient substitutions that I think would work just as well. Use what you have!
3 cups of mixed greens (using or mixing in some bitter greens, such as dandelion greens, makes a nice flavor addition
1/3 cup of toasted pecans or walnuts (toast raw nuts by placing them on a cookie sheet in a 300 degree oven for 10 minutes
4 slices bacon, cut into inch pieces and fried until crisp
2 fresh figs, cut into wedges
1 tsp minced shallot
2 tbsp Olive oil
2 tbsp White balsamic vinegar, red wine vinegar, or white wine vinegar
Salt and fresh ground pepper
Combine salad ingredients, except figs, in a large bowl, set aside. To make the dressing, combine the ingredients in a small bowl and whisk until combined (I actually use a mini food processor so I don’t have to fuss with mincing the shallots. Dress the salad and toss. Divide onto two plates and top each with the fig wedges.
Yield: 2 salads
This post is participating in Fight Back Fridays at Food Renegade