Wild fig & Macadamia Salad

I was thinking about the Waldorf salad one day, about the genius of placing apples and walnuts into a salad. Although there are days I wonder about the wisdom of mixing it into a mayonnaise dollop as the  final result. Yes, we can argue about a good whole egg mayonnaise and the understanding a good cook has about ratios of lemon juice and white pepper … but some other time.

Meanwhile, I had another issue – my partner is neither a fan of mayonnaise nor of celery.

So, my gears started whirring away about what to do. My natural predilection for experimentation and the thoughts of those wonderful Australian native flavours kicked in. Thus, was this salad born.


Ingredients:
  • Macadamia Nuts
  • Dried wild (Persian) figs
  • Mixed Apple Slices
    • Granny Smith
    • Pink Lady
    • Java
  • Pomegranate
  • Mixed Salad Leaves
    • Baby Cos
    • Rocket
    • Endive
    • Butter Lettuce
    • Mescal
  • Fig Balsamic Vinegar
  • Extra Virgin Macadamia oil
  • WattleSeeds
  • Salt to taste
Method:

Begin by preparing the ingredients –

  • Roughly chop or crush the Macadamia nuts
  • Rip or slice the dried figs
  • Pop out the Pomegranate pips
  • Core the apples, slice into quarters and then into thin slices
  • Wash & Dry the salad leaves

Place the leaves in a salad bowl, toss in the nuts, pomegranate, figs and apples.

Add salt, Macadamia Oil, Wattleseeds and Fig Balsamic to a bowl and whisk into a vinaigrette.

Pour the Vinaigrette over the salad and toss.

Serve fresh or slightly chilled (leave salad in the fridge for no more than 20 minutes prior to serving).

Variations and Notes
  • I have used both walnuts and pecans as substitutes for Macadamia Nuts with great success. They all add a different flavour to the salad though.
  • While you Can use normal Dried Figs, I find the smaller, drier wild/Persian figs to be far superior in taste and texture
  • If you cannot find a Fig Balsamic, you can make a substitute by placing a half dozen finely chopped dried figs into a jar with a 50/50 mix of Vino Cotto and a Balsamic Reduction. Leave in a cold, dark spot for a week and then pour out as a flavoursome Vinaigrette base.
  • If you are not a fan of Balsamic, replace with Wild Lime and Lemon juice mix for a zesty alternative.
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One thought on “Wild fig & Macadamia Salad

  1. […] with Wild Fig & Macadamia Salad and/or a Perrinnaise Potato […]

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