fig salad with greek oxymeli

Discussion in 'Food & Cooking' started by siduri, Jun 17, 2013.

  1. siduri

    siduri

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    I make a really nice salad i learned from the Ottolenghi cookbook "Plenty" with figs, cheese and rughetta (rocket, rugola, arugula) and a honey and oil dressing. 

    They opened up a new little Greek takeout/snackbar type place near where i work.  Now this may seem like nothing to you, but the foreign restaurants in rome can probably be counted on the fingers of one or two people's hands.  So it's a big deal.  And their stuff is quite good, fresh, and tasty. 

    They offered us this special vinegar (oxymeli) made with figs and currants and vinegar and wine for the salad.  I tasted it and it immediately brought to mind this wonderful salad.  I bought some figs and some rughetta and some fresh pecorino cheese ("primo sale" - first salt) and mixed them in a dish with plenty of fresh basil leaves.  Then i made a dressing of olive oil, salt, pepper and this greek vinegar.  It was wonderful.  I sliced some nice crusty bread and had a meal on the table in about five minutes. 

     
  2. pollopicu

    pollopicu

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    What a delicious combination of flavors.
     
  3. chicagoterry

    chicagoterry

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    That looks and sounds wonderful.

    Plenty is a drop dead gorgeous book, isn't it?
     
  4. siduri

    siduri

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    absolutely!  It changed my way of cooking, opened up my creativity.  It's so original.  (well, see my review on the book on cheftalk). 
     
  5. koukouvagia

    koukouvagia

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    Delicious, right up my alley.  And see?  You're getting the hang of posting pics!