Radicchio with figs and ginger vinaigrette
4 servings
30 minutes
Radicchio with figs and ginger vinaigrette is an elegant salad that combines the bitterness of radicchio and the tenderness of endive with juicy notes of figs and citrus. This dish originates from Yugoslavia, where fresh and vibrant ingredients are often used to create harmonious flavor combinations. Oranges add freshness to the salad, while pomegranate seeds provide a textural twist. The ginger vinaigrette with hints of cinnamon makes the dish sophisticated, adding spiciness and warmth. This salad is perfect for a light dinner or festive gathering where it's important to impress guests with an unusual and balanced taste.
1
Wash the radicchio and endive and dry them well. Cut the very large leaves into pieces and transfer them to a bowl.
- Radicchio: 1 bunch
- Endive: 1 bunch
2
Divide the oranges into segments and cut out only the flesh, removing all the white parts. Add to the salad.
- Oranges: 3 pieces
3
Add thinly sliced onion and quartered figs. Whisk together oil, vinegar, cinnamon, orange juice, and finely chopped ginger in a small bowl. Season with salt and drizzle over the salad. Gently toss.
- Red onion: 0.5 head
- Green figs: 8 pieces
- Olive oil: 3 tablespoons
- Red wine vinegar: 1 teaspoon
- Ground cinnamon: pinch
- Orange juice: 2 tablespoons
- Crystallized ginger: 40 g
4
Serve the salad on plates and generously sprinkle with pomegranate seeds.
- Pomegranates: 2 pieces
