Figs & Argula Salad

[iqueen]

I tried the Fig and Argula salad from 8/00 issue last night because figs are in season and needed to use some up. WOW! I could have eaten a bowl of it. My husband said it was better than any salad he had ever eaten in a restaurant before.

[iqueen]

I meant to spell Arugula correctly, honest.

[Norma]

I never see fresh figs anywhere. I am dying to try one. I can't say that I've ever eaten one---at least a good one cause I would have remembered.

I understand they are in season now, but where do you get them? I guess I could ask at the supermarket.

[iqueen]

Norma:

I get mine at our local farmer's market (international market). They are black mission figs. Ask at your supermarket or depending on where you are, an international market. I'm telling you...this recipe is awesome and a great way to try figs for the first time.

[Norma]

Okay, I found some figs at a local farm market. I was going to make the salad last night, but we sampled a few of the figs when I got home, and there weren't enough soft ones for the salad.

Can I put the really soft ones in the fridge and leave the less soft ones on the counter? Will they soften? How long will the really soft ones in the fridge last. Or should I go back to the market and get some more. I really liked the one I ate. They didn't have arugula so I got some gourmet greens which have some bitey greens in it. I hope this will work.

They only have them for a week and a half she said.

[iqueen]

Norma: I can't say whether the salad will work as well without Arugula because Arugula has that peppery flavor. What the heck though...try it. Regarding the figs, I would assume that if you leave the hard ones out they will soften and I have had some soft ones in the fridge since last Saturday and they are still fine. In fact, I am waiting for Webvan to deliver my groceries this afternoon in which will be a big batch of arugula and the salad will be on the table again tonight.

[Norma]

I have to go to the store for milk. I will look for arugula. I always like to do the recipe just like it says the first time if I can.

[greta]

i am hoping to make this salad tonight, and i don't have the recipe. would someone mind posting it? thanks!

[iqueen]

Greta: I don't have the recipe with me but it is in CL August 2000 on page 150. Hope that helps.

[greta]

thanks iqueen,
unfortunately my aug 2000 is at home and i want to go to the store right from work...the salad may have to wait.

[iqueen]

Greta: Oh! I can tell you the ingredients...just not exact measurements. You need Arugula (I think about 1/2 lb.), 16 figs, olive oil, balsamic vinegar, pepper and parmesan reggiano. Basically you marinate halved figs in a mixture of olive oil, balsamic vinegar and pepper for 20 minutes. Then you add arugula and mix and put shaved cheese on top. I think the portion of olive oil is 1 and 1/2 tbls. and then 1 tbls of balsamic.

[Norma]

Just wanted to say that we had this salad and loved it. My husband was using his spoon to get all the last bits out of the salad bowl.

[bijoux22]

Yummy, loved the fig and arugula salad. We went to dinner at a friends house and this was one of the courses!

[CATHIEA]

Norma-
Now that you've tried figs and like them, let me recommend the chicken thigh with figs recipe that was in August or September (don't have my mag with me today). Very easy, and figs were great with chicken. My husband usually doesn't care for chicken thighs but decided he'd make an exception for this recipe (also the 1996(?) thighs with the spicy dry rub).
CathieA

[Norma]

CathieA,
I'm going to back to that farm store and see if I can get another container of figs. Then I will try the chicken thigh one in Aug 2000.

What's the name of the 1996 thigh one with the spicy rub. I looked for it on their Annual Index. My magazines don't go back that far.

[JJ40]

I'm a bit timid when it comes to trying new things...and I've never had figs before! But the reviews of this salad are making me re-think this. Can anyone describe what figs taste like (are they similar to any other fruit?)


Thanks!
Julie