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.
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