Introducing EJ Butler – our gorgeous new Guest Gardenette!
In this video EJ whips up her beautiful Fig, Goats Curd & Macadamia Nut Salad. This fig salad is a great way to celebrate figs and the dressing using WHOLE FIGS to make it rich and creamy is genius! This dressing would be just as amazing on many salads too.
For a downloadable copy of EJ’s full recipe click here
Fig, Goats Curd and Macadamia Salad
Serves 4-6 as part of a shared meal.
For this recipe you’ll need 6 large or 9 small ripe figs in total. This dish is best made when figs are in season, they can be char grilled or caramelized for an extra depth of flavour. This gorgeous salad looks most impressive on a large wooden board or retro serving platter using a layering technique.
For the Dressing:
- 2 small or 1 large fresh whole fig
- ¼ cup olive oil
- 1/3 cup balsamic vinegar
- ¼ tsp salt + ¼ tsp black pepper
- 1 sprig rosemary, leaves removed from stem
For the Croutons
- 150g stale sourdough bread (inside part only, no crusts) torn into rough 3cm chunks
- 2 tablespoon olive oil
- ½ tsp salt
For the Salad
- 5 large or 7 small ripe figs, quartered
- 150g goats curd (we used Woodside brand, but Meredith would be fine also)
- 80g roasted macadamias, lightly crushed in a mortar and pestle
- 60g bitter leaves, we used watercress
To make your croutons, preheat an oven to 180 degrees. Place your torn sourdough bread in a roasting tin and massage through the olive oil and salt. Bake for 10-15 min (or until thoroughly dry), tossing after 7 minutes. Remove and set aside.
For the dressing, simply place all your dressing ingredients in a mini food processor and blend together until nice and smooth. Strain through a fine sieve into a small bowl and set aside.
To make your salad, start by spreading 2/3 of the goats curd on the base of your platter, reserving the rest for garnishing at the end. Sprinkle ¾ of your bitter leaves on the goats curd, and pour over 2 tablespoons of dressing. Liberally scatter the croutons and macadamias and add another 2 tablespoons of dressing. Add the remaining bitter leaves and quartered figs on top and drizzle 1 last tablespoon of that beautiful dressing. Finally, finish by dolloping the goats curd with a teaspoon for contrasting colour.