The fig may be one of the first fruits every cultivated by civilized people – coming all the way from the cradle of civilization that is the the Jordan Valley. The ancient Egyptians even developed a version of the Fig Newton, and Roman statesman Cato used a fig as an excuse to obliterate Carthage. Well, that’s not exactly what the history books say, but a fig was definitely involved.
Today, many Middle Eastern dishes include figs, like this Moroccan Lamb Tagine with figs recipe (Morocco by way of Portland) or this vegan tagine recipe with figs and butternut squash (Moroccan by way of a massage therapist named Jade). Figs, obviously, have been appropriated by the rest of the world – and in the case of my roasted balsamic fig salad, it’s become a strange blend of Mediterranean and American sensibilities. After all, the chef’s salad as we know it is a New Yorker. The fig, a citizen of the world.
Roasted Balsamic Fig Salad
- 8 fresh figs
- 1 Tb olive oil
- 1 Tb aged balsamic vinegar
- 2-4 strips of applewood smoked bacon
- Salad greens
- Dressing: 1 Tb olive oil, 1 Tsp balsamic vinegar, 1/4th tsp dijon mustard, a pinch of dried rosemary, honey to taste. Shake or stir well.
- Preheat the oven to 350 F.
- Toss the figs with olive oil and balsamic vinegar and lay them out in a foiled pan with sides (they’ll roll everywhere otherwise). Roast them in the oven for 20 minutes. (Option: you can also roast or grill them skewered on rosemary twigs!)
- Cook your bacon to crispy deliciousness and chop into bacon bits.
- Assemble your salad and toss with the dressing, topping with the roasted figs and bacon. Serve while figs are hot and melty.