By: Chef Ben Davis
Grilled Potato and Black Fig Salad
2 large Yukon gold potatoes, boiled and sliced
4 slices pancetta, cooked, drippings reserved
1 each red onion
2 cups arugula
8 Black Mission figs, quartered
1 ½ tsp chopped shallots
1 tsp parsley-chopped
½ bay leaf-crumbled
¼ tsp thyme-chopped
12 black peppercorns-coarsely ground
1 clove garlic thinly sliced
¼ cup balsamic vinegar
½ cup olive oil
1. Peel and slice the red onion into ½” slices. Using some of the pancetta drippings spread them on the potatoes and onions then season with salt and pepper and grill until soft and hot.
2. In a large bowl combine the potato, onion rings, chopped pancetta, arugula, and figs.
3. In a separate bowl combine the shallots, herbs, pepper, and garlic. Add the vinegar then using a blender slowly add the oil until the mixture is creamy and smooth. Season to taste then add to the salad and toss gently. Serve at room temperature or slightly warm.
Vegetarian (10)Brunch (10)Grilling (9)Vegetables (8)Bread (7)Minneapolis (7)Fish (7)Griddle (6)Chicken (6)Salad (6)Pork (5)Sauces & Dressings (4)Beef (3)Sous Vide (3)Pasta (3)Pizza (3)Lamb (2)Cocktails (2)Speed Oven (1)