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Watch now to see how this substantial salad was done. delicious.com.au/march
“IF YOU ENJOY THE FUNK OF BLUE CHEESE LIKE I DO, THEN YOU’LL LOVE THE FUNKED-UP FRUIT BREAD, FIG AND BLUE CHEESE PANZANELLA VIBES OF THIS SALAD.”
@aliceinframes
BFF (AKA: BREAD, FIGS, FUNK) SALAD
SERVES 4-6
“If you’d prefer to ease off on the blue-cheese funk, then you can make this Tuscan-style salad with blobs of goat’s cheese. If radicchio is not your thing, 100g of fresh washed rocket would work a treat.”
200g stale rye fruit bread, thickly sliced
75g salted butter, softened
500g figs, halved
2 tsp olive oil, plus extra to drizzle
1 radicchio, leaves separated, torn
⅓ cup chervil leaves
100g gorgonzola dolce
100g sliced prosciutto
VINAIGRETTE
2 tbs sherry vinegar
2 tbs runny honey
1 tbs finely chopped chervil
Preheat oven to 180°C. Line a baking tray with baking paper.
Generously butter the fruit bread slices. Tear into rough 2cm pieces. Arrange bread on prepared tray with half the figs, then dot with any remaining butter. Drizzle with olive oil and sprinkle with salt flakes and freshly ground black pepper.
