Fig salad from Plenty More (page 28) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.16 in the US edition.

  • lisa_im0xvl on May 21, 2026

    We added a little goat cheese

  • Ganga108 on February 26, 2022

    Nice. Bitter radicchio, watercress, purslane (our addition) and basil contrast with the sweet figs and onions, and then the nuts add crunch and texture.

  • finebec on September 22, 2018

    Used the first figs to come to WF, perhaps it would have been better with gutsier figs

  • pluralcow on September 25, 2015

    This is a very nice salad, though the components do take some time to pull together. I have made it with figs and also with blackberries subbed for figs (and a fig-balsamic vinegar). Both were very good.

  • dinnermints on August 09, 2015

    Delicious, but not as jaw-droppingly amazing as some of Ottolenghi's salads can be. Also, takes some time to roast onions and then the hazelnuts.

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