Author Notes
Simple ingredients play off one another beautifully in this hearty fall salad. Manchego lends its buttery deliciousness to a big pile of bitter greens, sweet figs, and rustic herbed croutons. —Elizabeth Stark
Ingredients
- For the herbed croutons:
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two
1/2 inch-thick slices stale bread (I like sourdough)
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1
large clove garlic, peeled
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2 tablespoons
extra-virgin olive oil
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1 pinch
sea salt
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1 pinch
ground black pepper
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2 tablespoons
minced mixed herbs (such as parsley, thyme, rosemary, chives, or tarragon)
- For the salad and vinaigrette:
-
1
clove garlic, peeled
-
1 pinch
sea salt
-
1/2 teaspoon
Dijon mustard
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1/4 teaspoon
honey
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1 1/2 tablespoons
champagne vinegar
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3 tablespoons
extra-virgin olive oil
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1 tablespoon
minced shallot
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1 tablespoon
minced mixed herbs
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4 cups
tender bitter greens, such as arugula, mustard greens, or mizuna
-
8 to 10
large figs, quartered
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10
triangular slices Manchego cheese
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2
triangular croutons
Directions
- For the herbed croutons:
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Rub each side of bread with the clove of garlic.
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Cut the bread into large triangles or cubes.
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Heat a heavy-bottomed skillet over medium heat. Add the olive oil. When the oil is warm, add the bread pieces. Add a sprinkle of sea salt and cook each side for 3 to 4 minutes, or until a deep golden brown. Toss with ground black pepper and herbs.
- For the salad and vinaigrette:
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Use a mortar and pestle to smash garlic and sea salt into a paste.
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Whisk the garlic mixture into the mustard, honey, and champagne vinegar, and then whisk in the olive oil. When mixture is emulsified, stir in shallots and herbs.
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In a large bowl, drizzle half the dressing over the greens and toss. Tuck figs and Manchego throughout. Toss gently, add a drizzle of dressing, and adjust seasoning. Plate each salad with two warm croutons.
Elizabeth Stark, along with her husband Brian Campbell, chronicles her passion for simple, fresh recipes on the award-wining food blog Brooklyn Supper.
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