Quote:
Originally Posted by ltl/fb
Any ideas for fresh figs other than cutting in half, smushing the middle in a little or scooping a tiny bit out, plopping in a little goat cheese and broiling?
Note that the above represents the highest level of fussiness I will deal with with. Totally not into anything that would require toothpicks and/or wrapping and/or carefully hollowing out the middle of the fig while keeping it basically whole and injecting some substance into it.
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I don't know if this will meet your requirements but I recently made a DEElishious salad from
Chez Panisse Vegetables. It involved bitter greens (I cooked them because my goal was to render a large head of curley escarole into one meal) with shallots and a vinaigrette. Generally, the pairing of the figs with a bitter green was delicious. If you want me to post a recipe, I'd be glad to.
