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Total Time
1 Hour 15 Mins
Yield
Serves 6
Photo: Cedric Angeles; Styling: Robyn Valarik

How to Make It

Step 1

Cut shallot lobes in half lengthwise, then cut each half into thick wedges.

Step 2

Heat a large (not nonstick) frying pan over medium heat, then swirl in 2 tbsp. oil and the butter. When butter begins to foam, add shallots and stir to coat. Season with 1/2 tsp. salt and a pinch of pepper.

Step 3

Reduce heat to medium-low and cook shallots 15 minutes, stirring often. Reduce the heat to low and cook, stirring every 2 to 3 minutes, until completely caramelized (deep golden brown), 15 to 25 minutes. Transfer to a plate to cool.

Step 4

Meanwhile, roll cheese neatly in plastic wrap to create a uniform log shape. Twist ends of the plastic wrap tight and roll log back and forth on a work surface a few times to smooth out surface of cheese and give it an even shape.

Step 5

Cut figs into halves or quarters, depending on their size. Lay cut side up and season with 1/2 tsp. salt, pepper, and about 1 tbsp. oil.

Step 6

Cut radicchio lengthwise into 1/3-in.-thick ribbons and put in a large bowl.

Step 7

Toss radicchio with caramelized shallots, parsley, and salt and pepper to taste. Drizzle lemon juice, remaining 1 tbsp. oil, and 2 1/2 tsp. saba over salad. Toss to combine.

Step 8

Run a thin, sharp knife under hot water for a few seconds, then wipe it dry. (A hot knife will slice soft goat cheese more cleanly.) Remove plastic wrap from cheese and slice cheese into 12 rounds (about 1/3 in. thick), slicing straight down and reheating knife between slices. Season with pepper.

Step 9

Heap radicchio salad on a long platter and tuck figs in between leaves. Place goat cheese on salad, slightly overlapping the slices. Drizzle a bit of saba and oil over goat cheese and serve.

Step 10

*Saba, also known as mosto cotto, is the syrupy, cooked-down juice of freshly pressed red grapes. It's been made in Italy since Roman times. Find it in well-stocked grocery stores and online.

Lucques, Tavern, Larder at Maple Drive, A.O.C., all in Los Angeles

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