Figs & Purple Endive Salad with Currant Dressing

Cook, Fall, In Season, Recipes, Starters, Vegetarian

Figs & Purple Endive Salad with Currant DressingGrilling endive caramelizes the leaves and takes away some of its bitter edge. Sweet figs, bold blue cheese and tart currant-orange dressing complete this salad, which is delicious with a glass of Pinot Noir or other earthy red wine.


Figs & Purple Endive Salad with Currant Dressing


For the currant dressing:

2 Tbs. dried currants

2 Tbs. fresh orange juice

3 Tbs. extra-virgin olive oil

1 Tbs. balsamic vinegar

1 tsp. sugar

1 tsp. Dijon mustard

Salt and freshly ground pepper


2 Tbs. pine nuts (optional)

1 fennel bulb, trimmed and thinly sliced lengthwise

6 ripe but firm purple figs, halved

2 large heads purple-tipped Belgian endive, cores intact, halved or quartered lengthwise

1 Tbs. extra-virgin olive oil

1 Tbs. fresh lemon juice

2 Tbs. crumbled blue cheese


Prepare a charcoal or gas grill for direct-heat cooking over medium heat.


Combine the currants and orange juice in a microwave-safe bowl, cover and microwave on “high” for 1 minute.


In a large bowl, whisk together the 3 tablespoons olive oil, vinegar, sugar, mustard 1/2 teaspoon salt, and a few grindings of pepper. Stir in the currant mixture. Let the dressing stand for 15 minutes.


In a dry small frying pan, toast the pine nuts (if using) over medium-low heat, stirring, until fragrant, 2-3 minutes. Pour onto a plate.


In a bowl, combine the fennel, figs, endive, the 1 tablespoon olive oil, and lemon juice and toss to coat evenly. Put the figs, endive and fennel in a grill basket and grill, turning often, until the vegetables are wilted and the figs are softened, about 5 minutes. Transfer to the bowl with the dressing and toss gently to mix. Taste and adjust the seasonings, then serve garnished with the crumbled blue cheese and pine nuts. Serves 4-6.


Williams-Sonoma Salad of the Day CookbookFind more creative and colorful salads in our cookbook Salad of the Day, by Georgeanne Brennan.

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