Romaine and Radicchio Salad with Figs and Pecorino
By Keith DresserPublished on January 11, 2019
Yield
Serves 4
Ingredients
Dressing
1 tablespoon sherry vinegar 1 ½ teaspoons very finely minced shallot ½ teaspoon mayonnaise ½ teaspoon Dijon mustard ⅛ teaspoon table salt 3 tablespoons extra-virgin olive oilSalad
1 small head romaine lettuce, torn into bite-size pieces (7 cups)½ small head radicchio, torn into bite-size pieces (2 cups)6 figs, quartered lengthwise1 ½ ounces Pecorino Romano cheese, shaved, divided⅓ cup walnuts, toasted and chopped coarse, dividedBefore You Begin
We prefer to use Black Mission figs in this recipe, but other varieties of fig can be used. Use a vegetable peeler to shave the cheese.
Instructions
- For the dressing: Combine vinegar, shallot, mayonnaise, mustard, and salt in medium bowl. Season with pepper to taste. Whisk until mixture is milky in appearance and no lumps of mayonnaise remain. Whisking constantly, very slowly drizzle oil into vinegar mixture until glossy and lightly thickened, with no pools of oil visible. (If pools of oil are visible on surface as you whisk, stop addition of oil and whisk until mixture is well combined, then resume whisking in oil in slow stream.)
- For the salad: Place lettuce, radicchio, figs, half of Pecorino, and half of walnuts in large bowl. Toss to combine. Drizzle with dressing and toss until greens are evenly coated. Season with salt to taste. Sprinkle with remaining Pecorino and remaining walnuts. Serve immediately.
Yield
Serves 4Ingredients
Dressing
1 tablespoon sherry vinegar
1 ½ teaspoons very finely minced shallot
½ teaspoon mayonnaise
½ teaspoon Dijon mustard
⅛ teaspoon table salt
3 tablespoons extra-virgin olive oil
Salad
1 small head romaine lettuce, torn into bite-size pieces (7 cups)
½ small head radicchio, torn into bite-size pieces (2 cups)
6 figs, quartered lengthwise
1 ½ ounces Pecorino Romano cheese, shaved, divided
⅓ cup walnuts, toasted and chopped coarse, divided
Ingredients
Dressing
1 tablespoon sherry vinegar
1 ½ teaspoons very finely minced shallot
½ teaspoon mayonnaise
½ teaspoon Dijon mustard
⅛ teaspoon table salt
3 tablespoons extra-virgin olive oil
Salad
1 small head romaine lettuce, torn into bite-size pieces (7 cups)
½ small head radicchio, torn into bite-size pieces (2 cups)
6 figs, quartered lengthwise
1 ½ ounces Pecorino Romano cheese, shaved, divided
⅓ cup walnuts, toasted and chopped coarse, divided
Ingredients
Dressing
1 tablespoon sherry vinegar
1 ½ teaspoons very finely minced shallot
½ teaspoon mayonnaise
½ teaspoon Dijon mustard
⅛ teaspoon table salt
3 tablespoons extra-virgin olive oil
Salad
1 small head romaine lettuce, torn into bite-size pieces (7 cups)
½ small head radicchio, torn into bite-size pieces (2 cups)
6 figs, quartered lengthwise
1 ½ ounces Pecorino Romano cheese, shaved, divided
⅓ cup walnuts, toasted and chopped coarse, divided
Why This Recipe Works
After trying a few alternatives, we found that hearty romaine lettuce was able to hold its own next to the bitter, crunchy radicchio in this salad. Quartered figs contributed a necessary sweetness while toasted walnuts provided extra crunch and a buttery texture. Salty, tangy shaved Pecorino Romano cheese added richness that contrasted with the bitterness of the radicchio. We picked sherry vinegar as the base for our Foolproof Vinaigrette because it paired well with the sweet figs.
Before You Begin
We prefer to use Black Mission figs in this recipe, but other varieties of fig can be used. Use a vegetable peeler to shave the cheese.
Instructions
- For the dressing: Combine vinegar, shallot, mayonnaise, mustard, and salt in medium bowl. Season with pepper to taste. Whisk until mixture is milky in appearance and no lumps of mayonnaise remain. Whisking constantly, very slowly drizzle oil into vinegar mixture until glossy and lightly thickened, with no pools of oil visible. (If pools of oil are visible on surface as you whisk, stop addition of oil and whisk until mixture is well combined, then resume whisking in oil in slow stream.)
- For the salad: Place lettuce, radicchio, figs, half of Pecorino, and half of walnuts in large bowl. Toss to combine. Drizzle with dressing and toss until greens are evenly coated. Season with salt to taste. Sprinkle with remaining Pecorino and remaining walnuts. Serve immediately.
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