You may noticed the fresh figs, or other figs by-product you find in your local grocers are majority imported from Greek or Turkey. There are two seasons for Turkish figs; the first or "breba" season is the first few weeks in June. The second or "new wood" season typically runs from August through October.
As we have stepped into the first day of June, I am going to share a salad recipe that uses figs as one of the main ingredient.
This Salad combines ingredients from the Mediterranean locals and the Western food markets. This fusion dish is a perfect representation of Istanbul - a city that cross over Asia and Europe, and a city I now called home. Enjoy!
- 1 orange
- 2 tsp fennel seed, toasted and crushed
- 1 clove garlic, crushed
- 2 tbsp lemon juice
- 1 tsp orange flower water
- 1/2 tsp cinnamon
- 4 tbsp extra virgin olive oil
- Salt and pepper to taste
- 3 cups arugula
- 1 small head red butter or red curly leaf lettuce
- 4 Medjool dates, quartered
- 6 radishes, thinly sliced
- 6 figs, quartered
- 1/3 cup red onion, thinly sliced
- 1 large handful cilantro, chopped
- 1 small handful parsley, chopped
- 1 small handful mint, chopped
This recipe will use Orange flower water, also known as orange blossom water, is an ingredient used frequently in Mediterranean and Middle Eastern cuisine.
Combine the fennel seeds, garlic, lemon juice, orange flower water and cinnamon in a small bowl. Whisk in the olive oil and season with salt and pepper to taste
- Prepare the orange. Remove the orange peel and get all of the pith off as it leaves a bitter flavor. Slice the orange into 1/4" slices.
- In a large bowl, begin to build the layered salad starting with the arugula and butter lettuce. Arrange the orange and radish slices, dates and onion on top of the lettuce. Garnish with chopped herbs and drizzle with dressing.