Fig-and-Arugula Salad with Parmesan

Randy Mayor
The combination of flavors in this salad recipe-- sweet figs, sharp cheese, and peppery arugula-- couldn't be better; it received the highest rating in our Test Kitchens.

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional Information

Calories 156
Caloriesfromfat 33 %
Fat 5.8 g
Satfat 1.7 g
Monofat 3.1 g
Polyfat 0.5 g
Protein 4.6 g
Carbohydrate 25.1 g
Fiber 4.9 g
Cholesterol 5 mg
Iron 1.1 mg
Sodium 273 mg
Calcium 194 mg

Ingredients

2 tablespoons minced shallots
1 1/2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
16 fresh figs, each cut in half lengthwise
6 cups trimmed arugula (about 6 ounces)
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) shaved fresh Parmesan cheese

Preparation

Combine first 4 ingredients in a large bowl; stir well with a whisk. Add figs; cover and let stand 20 minutes. Add arugula and pepper; toss well. Top with cheese. Serve immediately.

Note:

August 2000