Fig and Endive Salad Recipe | Salad Recipes | PBS Food

Fig and Endive Salad

Fig and Endive Salad recipe

Figs have two seasons with one in the spring and one in the fall. (Recipe Courtesy Marc Matsumoto of the Fresh Tastes blog)


Yield: 2 large or 4 side salads


  • 1 large endive
  • .7 ounces (20 grams) almonds - blanched and sliced (about 1/4 cup)
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt
  • 12.4 ounces (350 grams) figs (4 large figs), sliced into wedges
  • 2.1 ounces (60 grams) ricotta salata, crumbled
  • 1 tablespoon balsamic vinegar
  • black pepper


  1. Slice the endive in half lengthwise and then shred the endive into thin slivers by slicing it at an angle.
  2. Put the shredded endive into a bowl of ice water and soak for 15 minutes.
  3. When the endive is done soaking, drain and then spin it in a salad spinner to dry. If you don't have a salad spinner, you can use paper towels to dry it. Put the endive in a large bowl.
  4. Add the almonds, olive oil and salt to a small frying pan and toast over medium heat until the almonds are a dark golden brown.
  5. Pour the hot almonds and oil onto the shredded endive and quickly toss to coat evenly.
  6. Plate the endive, figs and cheese and then drizzle everything with balsamic vinegar. Finish the salad with a grind of black pepper.
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