Figs are a nutritious fruit that can be eaten fresh, dried or cooked and add sweetness to salads. Different salad varieties can be spiced up by adding figs, which pair well with other fruits or vegetables. Popular fig salads include fig and Parmesan, apricot and fig, and fig and quinoa. Figs can be combined with greens, cheese, nuts, onions, and vinegar, and their sweetness can be contrasted or enhanced by other ingredients.
The fig is a nutritious fruit that is high in iron. It can be eaten fresh, dried or cooked and adds a sweet flavor to foods and salads. There are many different salad varieties that can be spiced up by adding figs. Figs sometimes pair well with other fruits or vegetables, so you shouldn’t be afraid to flex your culinary imagination.
A fig and Parmesan salad can be quickly made with fresh green or purple figs. Purple figs tend to be sweeter and are usually easier to find. The limp lettuce is mixed with the figs before fresh, thin pieces of Parmesan are added. The fig salad base can then be sprinkled with pine nuts and salt and pepper to taste. This salad can be enhanced by adding a small amount of olive oil and balsamic vinegar just before serving.
Apricot and fig salad is a popular summer fig salad with flavors reminiscent of French countryside and Mediterranean cuisine. The common ingredients are halved and pitted ripe apricots, figs, rocket and a dash of champagne vinegar. Many chefs prepare this dish with sautéed and wilted and marinated apricots, which can intensify the flavor.
Also popular in French cuisine is a fig salad in which figs are mixed with quinoa seeds. Usually, this preparation calls for a cup of cooked quinoa seeds, halved figs, miniature tomatoes, green onions, chopped almonds, mint leaves, and a little lemon juice. The ingredients are tossed and, in some variations, the figs are placed on top of the salad. Given the amount of preparation this dish requires, it may not be ideal for a quick meal, but for adventurous chefs, it can be a hit fig salad to serve.
Figs can be successfully combined with greens, cheese, nuts, onions and vinegar. They add sweetness to salads and, in many parts of the world, add an unusual or exotic flavor. Figs can also be paired with meats, such as thinly sliced Italian ham, and pair well with soft cheeses such as soft cheese, ricotta, or fresh mozzarella. Figs can also be brushed with vinaigrette, for extra flavor, before adding to a salad.
The sweetness of figs can be contrasted with herbs, bitter vegetables and savory ingredients, or it can be enhanced by vinegar and olive oil. Many fig salads combine all of these tastes but, of course, can be modified to appeal to the restaurant palette. Figs are versatile in salads and those who appreciate their taste should try different combinations and preparations.
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