Nothing quite screams the ultimate summer salad recipe than one that incorporates all the wonderful summer fruits. Brown Turkey figs, red currants and blackberries, all beautifully combined to make a super simple savoury salad.
Remove the stem from the Brown Turkey figs. Cut into quarters.
Roughly chop chervil to yield 1 tbsp.
Wash mixed leaves, red currants and blackberries separately and pat dry.
Salad Dressing
In a food processor, add the walnut oil, blackberries, honey and sherry vinegar.
Blitz until well combined.
Assembly
In a medium sized mixing bowl, add the mixed leaves and blackberry salad dressing. Toss until well combined.
This is an individually plated salad, so 4 x small plates will be required.
On each plate, place the mixed leaves tossed with the salad dressing.
Add 4 Brown Turkey fig quarters and make sure they are together.
Place a small bunch of red currants on top.
Divide the blackberries equally among the plates and place on the side, on top of the leaves.
Sprinkle some chopped chervil on top.
Season with salt and pepper to taste.
Serve.
Notes
Any form of mixed leaves will work for the salad. If you prefer, you can use just baby spinach leaves if you’re not a fan of the peppery flavours of rocket/arugula.
You can substitute the red currants with raspberries, although you won’t get the same tartness or the delicate pops of the currants.
You can use frozen blackberries for the salad dressing but advise against using it on the salad.
If you can’t find fresh blackberries you can substitute them with blueberries.
For a vegan salad, organic rice malt syrup or maple syrup in the salad dressing will work.