Fig and Manchego Salad with Herbed Croutons

September 25, 2014

Salad shouldn't be an obligation or an afterthought -- and it doesn't always have to be kale, either. Every other Thursday, Elizabeth Stark from Brooklyn Supper will help you make salads you actually want to eat. 

Today: Figs won't be here for long, so embrace them with open arms. Seek out the ripest figs you can find, then pile them atop a salad that's fit for fall.

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I hoard fruit.

We can all agree it's okay (commendable, even) to make the most of fruits -- the seasons are so fleeting. But I take things too far. Ripe strawberries, giant cantaloupes, sweet bunches of Concord grapes -- I buy about twice the amount that could reasonably be consumed by a competitive eating champion…in the midst of a bad break-up. Since the best way to deal with the short-lived season of any fruit is to inhale it as soon as you've brought it over the threshold, the mounds of produce on my kitchen counter expose me as shopper less savvy than I'd care to admit. But, you see, I always have projects

Every Saturday morning at the farmers market, I forget all upcoming obligations (professional and personal) and operate under the assumption that I will of course have time to preserve, pickle, freeze, or otherwise save all 20 quarts of whatever's disappearing from the market soon. What I'm saying here is, I had a lot of figs to work through this weekend. But luckily, I'm a salad person, and figs are great in salads -- lots of figs in salads are even better. 

This is a hearty salad, totally fit for autumnal exertions, fall TV, and the like. It pairs delicate figs with Manchego, a cheese that has both the nutty flavor of a hard cheese and the buttery texture of a soft one. Tender fall greens, like arugula, mustard greens, or tatsoi, play a supporting role, while a faintly sweet Dijon vinaigrette and some garlicky sourdough croutons make it all sing. 

Fig and Manchego Salad with Herbed Croutons

Serves two

For the croutons:

2 large slices stale bread (I like sourdough), sliced 1/2-inch thick
1 large clove garlic, peeled
2 tablespoons extra-virgin olive oil
Pinch each sea salt and ground black pepper
2 tablespoons minced herbs (such as parsley, thyme, rosemary, chives, or tarragon)

For the vinaigrette:

1 clove garlic, peeled
Pinch sea salt
1/2 teaspoon Dijon mustard
1/4 teaspoon honey
1 1/2 tablespoons champagne vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon minced shallot
1 tablespoon minced mixed herbs

For the salad:

4 cups tender bitter greens
8 to 10 large figs, quartered
10 triangular slices Manchego
2 triangular croutons

See the full recipe (and save and print it) here.

Photos by Elizabeth Stark

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See what other Food52 readers are saying.

  • OldGrayMare
  • Lazyretirementgirl
  • Cynthia Chen McTernan
    Cynthia Chen McTernan
  • Lindsey S. Love | Dolly and Oatmeal
    Lindsey S. Love | Dolly and Oatmeal
  • Lindsay-Jean Hard
    Lindsay-Jean Hard
Elizabeth Stark, along with her husband Brian Campbell, chronicles her passion for simple, fresh recipes on the award-wining food blog Brooklyn Supper.


OldGrayMare September 28, 2014
Version of this is special at the Kalawapai Deli in Kailua, HI (Oahu). Bacon wrapped and roasted. OMG good.
Lazyretirementgirl September 28, 2014
From the woman who bought 10 pounds of organic San Marzanos yesterday at the Farmers Market, I laughed so hard at your comment about "twice as much as a competitive eater" could manage. My Sunday will be devoted to the slow roasting and freezing of those bad boys.
Sarah J. September 28, 2014
Do you have any slow roasting tips? I'm going to do that today, too!
Cynthia C. September 25, 2014
Oh my goodness, this salad is everything I love -- fig and manchego is such a match made in heaven. Huge congrats on this new column, Elizabeth!!! I'm so so excited to see what's in store!
Elizabeth S. September 25, 2014
Thank so much for dropping by, Cynthia! I'm rather excited to be here and really appreciate the kind words.
Lindsey S. September 25, 2014
so excited for this column, Elizabeth! congrats to you, and i cannot wait for more salad-y goodness to come!
Elizabeth S. September 25, 2014
Thank you Lindsey! Three cheers for salad-y goodness in all its forms.
Lindsay-Jean H. September 25, 2014
Oh I fall victim to the exact same delusions at the farmers market! (And in fact, just referenced your Halfway to Dinner on Concord grapes to help get me through my most recent binge purchase.)
Elizabeth S. September 25, 2014
Lindsay-Jean, I knew I couldn't be alone! And those grapes –– it was great to be swimming in so many. Glad the recipes were helpful!