When neighbors give me fresh figs from their heavy-laden trees, most go straight into my mouth, barely making it into my kitchen for playing with. But this recipe — a bright, nutty, creamy salad that doesn’t use any dairy — is worth saving 3 or 4 colossal figs for.
Peppery arugula tops a creamy cashew base that mimics a decadent cheese, studded with fresh, juicy figs. Briny Castelvetrano olives and toasted almonds give it a gourmet finish.
This salad is filling enough to be an entree for two, or it can be split by four or more as an appetizer or side dish for a seasonal brunch, lunch or supper. Be sure to use figs at their prime, their thin skins oozing their honeyed insides.
Figs with Cashew Cream, Arugula and Olives
Serves 2 to 4
INGREDIENTS
1 cup cashews, soaked in water overnight and then drained
½ cup water
1 tablespoon plus 2 teaspoons olive oil, divided
1 tablespoon fresh lemon juice
1 clove garlic
1 teaspoon salt
Fresh cracked black pepper
2 cups arugula
1 teaspoon sherry vinegar
3 to 6 ripe figs, halved or quartered (depending on size)
1/3 cup Castelvetrano olives
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2 tablespoons sliced toasted almonds
DIRECTIONS
Place the drained cashews in a blender and add the water, 1 tablespoon of the olive oil, lemon juice, garlic, salt and pepper. Blend on high for 1 minute or until very creamy.
Spread the cashew cream in a serving platter. Toss the arugula with the remaining 2 teaspoons olive oil, sherry vinegar, and some salt and pepper to taste. Arrange the arugula on top of the cashew cream. Top with the figs, olives and almonds and serve immediately.
Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.
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