Fall Fig Salad From Chef Kyle Schutte
Prep Time:
Cook Time:
Servings:
Ingredients
  • 200 gram figs, stems removed
  • 40 gram champagne vinegar
  • 2 gram kosher salt
  • 0.5 gram ground black pepper
  • 80 gram salad oil
  • 100 gram red onions, cut into 1/4-inch rings
  • 190 milliliter red wine vinegar
  • 165 gram granulated sugar
  • 0.5 gram salt
  • 100 gram raw pistachios
  • 2 gram kosher salt
  • dealer's choice greens, as needed
  • fig vinaigrette, as needed
  • toasted pistachios, as needed
  • kosher salt, as needed
  • cracked black pepper, as needed
Directions
  1. Combine the figs, vinegar, salt and pepper in a blender and puree until smooth.With the blender running drizzle in the oil until emulsified.Strain the vinaigrette through a fine mesh sieve.
  2. Transfer the sliced onions into a liter heat-resistant container.Combine vinegar, sugar, and salt in a saucepot and bring to a boil.Pour the hot brine over onions and cover.Allow to pickle under refrigeration at least 24 hours before use. Store in liquid.
  3. Fry the pistachios at 350˚F until they are golden brown.Remove the pistachios from the fryer, toss is salt and allow any excess grease to drain off.
  4. Pick any large stems from the greens.Submerge the cleaned greens in ice water and gently agitate to loosen any soil.Allow the greens to rest in the water for several minutes to give any debris as chance to sink to the bottom of the water.Gently remove the greens from the water and spin dry.When ready to serve season the greens with desired amount of fig vinaigrette, toasted pistachios, salt, and pepper.