Side French

Fig and jamon salad

Name: Fig and jamon salad recipe
Yield: 4
Cuisine: /french
Ingredients: 50ml rice vinegar; 1 tsp caster sugar; 12 blackberries; 120g almond; 1 head Castelfranco radicchio, leaves separated (substitute half radicchio and half oak lettuce); 8 figs; 8 slices jamon Iberico; 120g creme fraiche; 1/2 tsp grated lemon zest; 20.00 ml lemon juice; 20.00 ml Dijon mustard

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by Andrew McConnell

Chef, restaurateur and delicious. contributor

Jan 10, 2024

“This is a super simple, well-balanced salad that ticks all the flavour boxes. The creme fraiche and mustard dressing balances out the acidity from the pickled blackberries beautifully. Fig-wise, use whatever’s in season and super ripe but, if you have a choice, lean towards sweeter, more jammy black figs rather than the drier-style green ones.” – Andrew McConnell

50ml rice vinegar
1 tsp caster sugar
12 blackberries
3/4 cup (120g) almonds
1 head Castelfranco radicchio, leaves separated (substitute half radicchio and half oak lettuce)
8 figs
8 slices jamon Iberico

Creme fraiche and mustard dressing

1/2 cup (120g) creme fraiche
1/2 tsp grated lemon zest
1 tbs lemon juice
1 tbs Dijon mustard

Method

1.

Combine the vinegar, 2 1/2 tbs water and sugar in a bowl and whisk until the sugar has dissolved. Add the blackberries, cover and set aside.
2.

Make the dressing by whisking all ingredients together in a large bowl. Season with salt flakes and freshly ground black pepper to taste and set aside.
3.

Heat a frypan over a medium heat and toast the almonds for 3-4 minutes until lightly golden. Remove from the heat, then roughly chop in half once cooled slightly.
4.

To assemble the salad, wash and dry the radicchio and add to the large bowl with the dressing, tossing to combine. Arrange the leaves on a large serving dish. Tear the figs and jamon and arrange over the lettuce. Remove blackberries from the pickling juice and add to the salad, along with a little of the pickling juice. Sprinkle with almonds to serve.