Top | The Jew and the Carrot

Summer Fig Salad

(recipe, Leah Koenig)


The sweet flesh of the figs in this salad counter the spicy punch of the arugula-and-radish tag team; everything is complemented by the creamy goat cheese.


    1. 1 cup extra-virgin olive oil
    2. ⅓ cup red-wine vinegar or lemon juice
    3. 1 to 2 Tbsp. honey or maple syrup (start with less and add to taste)
    4. Fresh black pepper and sea salt to taste
    1. 2 bunches fresh arugula and/or watercress
    2. 6 fresh figs (dark purple and ripe), quartered
    3. 5 summer radishes, sliced into thin rounds
    4. 4 Tbsp. creamy goat cheese


    1. Whisk the dressing ingredients together and set aside.
    2. Arrange the leafy greens on individual salad plates, then top with slices of the figs and radishes. Dollop bits of goat cheese over each salad, then drizzle a little dressing over each. Serve immediately.