Grilled figs with Shaoxing dressing from Ottolenghi Flavour / Flavor (page 110) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • soy sauce
  • rocket
  • ricotta cheese
  • lemons
  • maple syrup
  • red chillies
  • Shaoxing rice wine
  • Chinkiang vinegar
  • purple figs

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

    Allow to marinate for at least 1 hour, or up to overnight.

  • KarinaFrancis on February 08, 2021

    I’ve been patiently waiting for figs to come into season so I could make this salad and man is it good! It’s true you have to watch the figs, I pulled mine out at 8 minutes and if I was braver I would have gone a minute more. The dressing is delicious too! Next time I’ll try Rayburn’s suggestion of goats cheese

  • raybun on November 08, 2020

    What a delicious salad and dressing. As Astrid says keep a close eye on the figs. I subbed creamy goats cheese for the ricotta and loved the combo.

  • metacritic on September 27, 2020

    Truly delicious. Served with three-cup chicken. Will eat as a final course more often. A cheese plate, a dessert, and a salad in one.

  • Astrid5555 on September 21, 2020

    Wow, this salad is amazing, what a great flavor combination! Just be careful when broiling the figs. Recipe says to grill for 12 minutes on highest setting, mine were done after 5 minutes and my parchment paper was already black.

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