This is a super simple, well-balanced salad that ticks all the flavour boxes. The crème fraîche and mustard dressing balances out the acidity from the pickled blackberries beautifully. Fig-wise, use whatever’s in season and super ripe but, if you have a choice, lean towards sweeter, more jammy black figs rather than the drier-style green ones.
Ingredients 14
50 ml rice vinegar
50 ml water
1 tsp caster sugar (superfine sugar)
12 blackberries
120 g almonds
1 head radicchio (Castelfranco radicchio), leaves separated
8 figs
8 slices jamon Iberico
Crème Fraîche And Mustard Dressing
6 tbsp crème fraîche
1⁄2 tsp grated lemon zest
4 tsp lemon juice
4 tsp dijon mustard
salt, to season
pepper, to season
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Method 4
Combine the , and in a bowl and whisk until the sugar has dissolved. Add the , cover and set aside.
Make the dressing by whisking all the ingredients (, , , and ) together in a large bowl. Season with salt and pepper to taste and set aside.
Heat a frying pan over a medium heat, and toast the for 3–4 minutes or until lightly golden. Remove from the heat, then roughly chop in half once cooled slightly.
To assemble the salad, wash and dry the and place in a bowl. Add the dressing and toss to combine. Arrange the leaves on a large serving dish. Tear the and and arrange over the lettuce. Remove from the pickling juice and add to the salad, along with a little of the pickling juice. Sprinkle with to serve.
