A vinaigrette with fresh figs will brighten up any salad that has cheese or nuts among its ingredients. We can prepare double or triple the amount and keep it in the fridge. In a well-closed jar it will last perfectly for three or four days. If it is not fig season, we can use the dehydrated version, cutting them lengthwise into quarters and soaking them in warm water for a couple of hours to soften them up a little.
- 120 g arugula
- 100 g of Parmesan cheese in one piece
- 120 g of radishes
- 200 g cherry tomatoes
- 4 tablespoons of olive oil (60 ml)
- 3 tablespoons apple vinegar (45 ml or to taste)
- 2 tablespoons of very cold water (30 ml)
- 4 fresh figs (about 200 g)
Step by step preparation
- Fit the driving shaft and the slicing disc upwards into the glass of the Chefbot. Close the Chefbot and switch it on at speed 5. Slice the 100 g of Parmesan and 150 g of radishes, always using the pusher to apply pressure.
- Open the Chefbot, remove the radishes and the rolled parmesan with the spatula and put them aside. Without washing the glass, remove the driving shaft and attach the blade accessory. Add the 200 g of fresh peeled figs (you can leave one unpeeled to enhance the colour of the vinaigrette), the 60 ml of olive oil, the 45 ml of vinegar and the 30 ml of cold water, plus salt and pepper to taste. Program 1 minute at speed 9 and close.
- Open the Chefbot’s glass and taste the vinaigrette. Adjust the seasoning and, if it is necessary to lighten the texture because some figs are drier than others, add a little more cold water (or vinegar if you wish). If we need to process it again, program 20 seconds at speed 9 and close.
- Assemble the salad with the arugula as a base, on top the cherry tomatoes cut in half or in quarters, on top the radish mixture and laminated parmesan. Open the glass of the Chefbot and dress with the vinaigrette. Serve immediately.