Salad of Figs, Scampi Arrosto and Salsa Delicata
Australian Gourmet Traveller recipe for salad of figs, scampi arrosto and salsa delicata.
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Cooking tools:
- Food processor
- Oven
- Baking dish
- Mixing bowl
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 16 scampi, halved lengthways
- 2 tbsp olive oil
- 1 garlic clove, crushed
- 8 figs, halved
- 2 cups (loosely packed) mesclun
- 1 baby fennel bulb, thinly sliced on a mandolin
- 1 golden shallot, thinly sliced
- 1 tbsp tarragon, torn
- Salsa delicata
- 75 gm pine nuts
- 40 gm pistachio nuts, plus extra coarsely chopped to serve
- 100 ml extra-virgin olive oil
- 75 ml chardonnay vinegar
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