Italian
Fig Salad
by Marco Rufini · 181K subscribers on YouTube
A fresh and no-cook summer single-dish salad with figs, prosciutto dolce, walnuts, arugula, buffalo mozzarella, and crispy bread croutons, dressed with olive oil, balsamic vinegar, and a touch of lemon zest.
- Difficulty
- easy
Ingredients
11 items- FigsWash, leave skin on, trim top, cut into pieces
- Prosciutto DolceSliced thin
- WalnutsScattered
- RugolaNot dressed to prevent wilting
- Olive OilExtra virgin, for drizzling
- SaltPinch on figs only
- PepperPinch
- Aceto Balsamico IGPThick, IGP quality
- Ciliegine di BufalaSmall buffalo mozzarella balls
- Lemon PeelZest, scattered on top
- Crosta di Pane CroccanteCrusty bread croutons, toasted in oven briefly
Method
- Wash and clean the figs. Leave the skin on and trim the top, then cut them into slices or wedges.
- Arrange slices of prosciutto dolce around the center of the plate.
- Scatter walnuts randomly over the plate.
- Add a handful of arugula (not dressed, to prevent wilting) around the plate.
- Drizzle olive oil over the salad and add a pinch of salt on the figs (not on the ham), a pinch of pepper, and a drizzle of balsamic vinegar.
- Place ciliegine di bufala (small buffalo mozzarella balls) on the salad.
- Finish with lemon zest scattered over the top.
- Add crispy bread croutons around the plate for crunch.
- Finish with an extra drizzle of olive oil and serve immediately. Mix everything together when eating.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
