Reviews (1) Add Rating & Review 79 Ratings 5 star values: 8 4 star values: 11 3 star values: 37 2 star values: 21 1 star values: 2 Martha Stewart Member Rating: Unrated 03/26/2012 test on e
Back to Arugula Salad with Figs, Pine Nuts, and Radicchio All Reviews for Arugula Salad with Figs, Pine Nuts, and Radicchio - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Arugula Salad with Figs, Pine Nuts, and Radicchio Recipe Summary prep: 10 mins total: 15 mins Servings: 4
Ingredients Ingredient Checklist 2 tablespoons olive oil 2 tablespoons balsamic vinegar Coarse salt and ground pepper 1 bunch (3 ounces) baby arugula 1 head radicchio, halved, cored, and cut into 1 1/2-inch-wide strips 1/2 pound ripe fresh figs (about 8), stemmed and quartered 1/4 cup pine nuts, toasted
Cook’s Notes The prettiest fresh figs aren’t always the tastiest. Perfectly ripe figs, which are plump and tender (but never mushy), are often slightly cracked, with a bit of “honey” forming at the stem. They’re highly perishable, so use them right away, or refrigerate for up to 2 days.
Gallery Arugula Salad with Figs, Pine Nuts, and Radicchio
Recipe Summary prep: 10 mins total: 15 mins Servings: 4
Gallery
Arugula Salad with Figs, Pine Nuts, and Radicchio
Arugula Salad with Figs, Pine Nuts, and Radicchio
Arugula Salad with Figs, Pine Nuts, and Radicchio
Recipe Summary prep: 10 mins total: 15 mins Servings: 4
Recipe Summary
prep: 10 mins total: 15 mins
Servings: 4
prep: 10 mins
total: 15 mins
prep:
10 mins
total:
15 mins
Servings: 4
4
Ingredients
Ingredients
- 2 tablespoons olive oil 2 tablespoons balsamic vinegar Coarse salt and ground pepper 1 bunch (3 ounces) baby arugula 1 head radicchio, halved, cored, and cut into 1 1/2-inch-wide strips 1/2 pound ripe fresh figs (about 8), stemmed and quartered 1/4 cup pine nuts, toasted
Directions
In a large bowl, whisk together oil and vinegar; season with salt and pepper. Add arugula, radicchio, figs, and pine nuts; toss to combine.
Cook’s Notes The prettiest fresh figs aren’t always the tastiest. Perfectly ripe figs, which are plump and tender (but never mushy), are often slightly cracked, with a bit of “honey” forming at the stem. They’re highly perishable, so use them right away, or refrigerate for up to 2 days.
Cook’s Notes
The prettiest fresh figs aren’t always the tastiest. Perfectly ripe figs, which are plump and tender (but never mushy), are often slightly cracked, with a bit of “honey” forming at the stem. They’re highly perishable, so use them right away, or refrigerate for up to 2 days.
Reviews (1)
Add Rating & Review 79 Ratings 5 star values: 8 4 star values: 11 3 star values: 37 2 star values: 21 1 star values: 2
Martha Stewart Member Rating: Unrated 03/26/2012 test on e
Reviews (1)
Add Rating & Review 79 Ratings 5 star values: 8 4 star values: 11 3 star values: 37 2 star values: 21 1 star values: 2
Add Rating & Review
79 Ratings 5 star values: 8 4 star values: 11 3 star values: 37 2 star values: 21 1 star values: 2
79 Ratings 5 star values: 8 4 star values: 11 3 star values: 37 2 star values: 21 1 star values: 2
79 Ratings 5 star values: 8 4 star values: 11 3 star values: 37 2 star values: 21 1 star values: 2
5 star values: 8 4 star values: 11 3 star values: 37 2 star values: 21 1 star values: 2
Martha Stewart Member Rating: Unrated 03/26/2012 test on eMartha Stewart Member
Rating: Unrated 03/26/2012
test on e
Rating: Unrated
All Reviews for Arugula Salad with Figs, Pine Nuts, and Radicchio
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Arugula Salad with Figs, Pine Nuts, and Radicchio
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
