Flower-Scented Fig And Radicchio Salad With Vanilla

Name: Flower-Scented Fig And Radicchio Salad With Vanilla Bean Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad; 1 Head of red radicchio; 5 Fresh figs; 1/2 cup Blackberries; 1 cup Sliced almonds (preferably skins on); 1 tablespoon Coconut nectar (or honey or pure maple syrup); Dressing; 1 teaspoon Dry lavender and chamomille flowers (culinary grade); 1 tablespoon Coconut nectar (or honey or pure maple syrup); 1/2 Vanilla bean; 2 tablespoons Fresh lemon juice; 1 tablespoon Roasted walnut oil; Coarse sea salt and freshly ground black pepper, to taste

Servings: persons

Salad
1 Head of red radicchio
5 Fresh figs
1/2 cup Blackberries
1 cup Sliced almonds (preferably skins on)
1 tablespoon Coconut nectar (or honey or pure maple syrup)
Dressing
1 teaspoon Dry lavender and chamomille flowers (culinary grade)
1 tablespoon Coconut nectar (or honey or pure maple syrup)
1/2 Vanilla bean
2 tablespoons Fresh lemon juice
1 tablespoon Roasted walnut oil
Coarse sea salt and freshly ground black pepper, to taste

1
Heat oven to 350 F. Line a rimmed baking sheet with parchment paper.
2
Place almonds on prepared sheet and drizzle with coconut nectar. Mix to coat evenly and spread in one layer.
3
While oven warms up, wash and pat dry radicchio, figs and blackberries. Trim radicchio and place leaves on a serving bowl or plate, quarter figs and place them and the blackberries atop the radicchio.
4
Roast almonds for about 5-6 minutes (coconut nectar burns fast, so be vigilant!), until golden. Let cool while you prepare dressing.
5
Grind lavender and chamomile in a clean spice grinder.
6
Split vanilla bean lengthwise and scrape seeds with the back of a knife. Place them in a small mixing bowl.
7
Add powdered flowers into the bowl, as well as coconut nectar and lemon juice. Whisk and add walnut oil slowly until incorporated. Season with salt and pepper.
8
Sprinkled salad with roasted almonds and drizzle in the dressing. Toss to combine and serve.

272

kcal

Calories

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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

You need 13 ingredients. The key ingredients include: Salad, 1 Head of red radicchio, 5 Fresh figs, 1/2 cup Blackberries, and more.

Yes, Flower-Scented Fig And Radicchio Salad With Vanilla Bean Vinaigrette 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!

Flower-Scented Fig And Radicchio Salad With Vanilla Bean Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions