Warm Rapini and Fig Salad
Not sure whether I should call this a fail or not… I mean, it was good, but… BUT! That but alone is enough to make me want to call this a fail. However, the fact that it was still good makes me want to record the recipe in this very journal, for future reference. So I will.
I remember reading, not too long ago, some recipe for a salad that involved rapini and figs. I didn’t bookmark it, but made a mental note as to the possibility of mixing those 2 ingredients together. I thought it my mind that it HAD to be a winning combination. Unfortunately, it wasn’t. While it has good potential, I wasn’t at all wowed by it. So I will need to work at it some. Maybe the rapini needs to be cold? Or maybe mix in some celery root and apples… a tiny little bit of honey might be good.
Anyhow, for the record, here’s what I did this time…
Oh, and if your are wondering about the fish, it’s pangasius. I simply dredged it in some leftover walnut breadcrumb mixture I had in my cupboard and pan seared it.
- ½ bunch rapini, stems removed, coarsely chopped
- 2 dried figs, chopped
- 2 green onions, chopped
- 1 birds eye chilli, chopped
- 2 tbsp honey Dijon vinaigrette
- Sprinkle salt and pepper
- A good squeeze lemon juice
- Give the rapini a quick steam bath, about 30 seconds, over boiling water, until it starts to wilt.
- Meanwhile, mix all the other ingredients in a mixing bowl.
- Add rapini and stir to combine.
- Serve immediately