Fig And Manchego Salad With Herbed Croutons Recipe

Name: Fig And Manchego Salad With Herbed Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the herbed croutons:; two 1/2 inch-thick slices stale bread (I like sourdough); 1 large clove garlic, peeled; 2 tablespoons extra-virgin olive oil; 1 pinch sea salt; 1 pinch ground black pepper; 2 tablespoons minced mixed herbs (such as parsley, thyme, rosemary, chives, or tarragon); For the salad and vinaigrette:; 1 clove garlic, peeled; 1 pinch sea salt; 1/2 teaspoon Dijon mustard; 1/4 teaspoon honey; 1 1/2 tablespoons champagne vinegar; 3 tablespoons extra-virgin olive oil; 1 tablespoon minced shallot; 1 tablespoon minced mixed herbs; 4 cups tender bitter greens, such as arugula, mustard greens, or mizuna; 8 to 10 large figs, quartered; 10 triangular slices Manchego cheese; 2 triangular croutons

Servings: persons

For the herbed croutons:
two 1/2 inch-thick slices stale bread (I like sourdough)
1 large clove garlic, peeled
2 tablespoons extra-virgin olive oil
1 pinch sea salt
1 pinch ground black pepper
2 tablespoons minced mixed herbs (such as parsley, thyme, rosemary, chives, or tarragon)
For the salad and vinaigrette:
1 clove garlic, peeled
1 pinch sea salt
1/2 teaspoon Dijon mustard
1/4 teaspoon honey
1 1/2 tablespoons champagne vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon minced shallot
1 tablespoon minced mixed herbs
4 cups tender bitter greens, such as arugula, mustard greens, or mizuna
8 to 10 large figs, quartered
10 triangular slices Manchego cheese
2 triangular croutons

1
Rub each side of bread with the clove of garlic.
2
Cut the bread into large triangles or cubes.
3
Heat a heavy-bottomed skillet over medium heat. Add the olive oil. When the oil is warm, add the bread pieces. Add a sprinkle of sea salt and cook each side for 3 to 4 minutes, or until a deep golden brown. Toss with ground black pepper and herbs.
4
Use a mortar and pestle to smash garlic and sea salt into a paste.
5
Whisk the garlic mixture into the mustard, honey, and champagne vinegar, and then whisk in the olive oil. When mixture is emulsified, stir in shallots and herbs.
6
In a large bowl, drizzle half the dressing over the greens and toss. Tuck figs and Manchego throughout. Toss gently, add a drizzle of dressing, and adjust seasoning. Plate each salad with two warm croutons.

1378

kcal

Calories

111

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the herbed croutons:, two 1/2 inch-thick slices stale bread (I like sourdough), 1 large clove garlic, peeled, 2 tablespoons extra-virgin olive oil, and more.

Yes, Fig And Manchego Salad With Herbed Croutons falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fig And Manchego Salad With Herbed Croutons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions