Grilled Fig Salad Recipes

GRILLED FIG SALAD

Grilled Fig Salad image

This salad has something for all your taste buds--and the sweet, salt, sour combines to make a great dish. From Whole Foods. Prep time includes 30 minutes to heat up the grill/marinate the figs. Note: If your figs are smaller, adjust grilling time accordingly.

Provided by Chef Kate

Categories Greens

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 large fresh figs (Black Mission or Calimyrna)
2 tablespoons balsamic vinegar
6 teaspoons dark brown sugar
1/8 teaspoon cinnamon
1/4 cup extra virgin olive oil
6 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
sea salt, to taste
ground pepper, to taste
8 cups mixed salad greens

Steps:

Snip the tiny stem end off each fig and cut in half lengthwise.
Mix vinegar, brown sugar, and cinnamon together in a medium bowl.
Add the figs and gently toss to coat.
Let sit while you heat a grill (indoor or outdoor).
If necessary, coat your grill with a little olive oil.
When ready, grill the figs (reserving all of the marinade in the bowl) for about 2 to 3 minutes per side or until grill marks appear -- don't overcook as the figs will become too mushy. Remove figs to a plate.
To the reserved marinade, add olive oil, lemon juice, mustard, salt and pepper, whisking well to completely incorporate.
Place greens in a large salad bowl; toss with dressing, then mound equal amounts on 4 individual serving plates.
Place 2 fig halves decoratively over each plate of greens and serve.

Nutrition Facts : Calories 202.2, Fat 13.7, SaturatedFat 1.9, Sodium 11.9, Carbohydrate 21, Fiber 1.9, Sugar 18.5, Protein 0.6

GRILLED FIG AND ARUGULA SALAD

Grilled Fig and Arugula Salad image

Provided by Food Network

Categories side-dish

Time 18m

Yield 4 servings

Number Of Ingredients 7

Ingredients

8 large black mission figs or 12 green figs
1/2 cup extra-virgin olive oil plus extra for brushing figs
1/3 cup plus 3 tablespoons aged Balsamic vinegar, divided
Salt and freshly ground black pepper to taste
1/2 pound arugula
1/2 pound ricotta salata, grated
1/4 pound Proscuitto di Parma, julienned

Steps:

Rinse and trim stem end of figs and split lengthwise. Whisk olive oil into 1/3 cup Balsamic vinegar and season with salt and pepper. Toss arugula with vinaigrette. Lightly brush figs with olive oil and season with salt and pepper. Grill or broil figs one minute on each side. Remove figs from heat and toss with remaining 3 tablespoons Balsamic vinegar. Place figs on a bed of greens then sprinkle with cheese and Proscuitto and serve;

HONEY GLAZED GRILLED FIG SALAD WITH FETA, PISTACHIO AND MIZUNA

Honey Glazed Grilled Fig Salad with Feta, Pistachio and Mizuna image

Provided by Bobby Flay

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 tablespoons balsamic vinegar
1 tablespoon clover honey
Juice of 1/2 orange
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil, plus more for brushing
12 fresh figs, halved
4 ounces mizuna
6 ounces feta, crumbled
1/2 cup chopped pistachios

Steps:

Whisk together the vinegar, honey, orange juice and some salt and pepper to combine. Slowly whisk in the olive oil until emulsified. Set aside.
Heat a charcoal or gas grill to high for direct grilling. Brush the figs with some olive oil, season with salt and pepper and grill, cut-side down, just until slightly charred. Remove to a plate.
Toss the mizuna with some of the vinaigrette. Transfer the mizuna to a platter and arrange the figs over top. Sprinkle with the feta and pistachios and drizzle some of the remaining dressing over top. Serve at room temperature.

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