Fall Fig Salad from Chef Kyle Schutte

A 'Cutthroat Kitchen' winner shares his salad secrets
Seasonal salad with fig vinaigrette
Nicole Clare

Seasonal salad with fig vinaigrette

Because I’m a food writer who can’t cook, Chevrolet wanted to try to change that by pairing me up with chef Kyle Schutte for a day to learn how to make a simple meal. Schutte made Food Network history on Cutthroat Kitchen when he became the first contestant in the show to make it through the competition without bidding on a single sabatoge, successfully winning the full $25,000 prize. He now owns his own restaurant in Beverly Hills, The Flats, focused on artisanal flatbreads, unique house-cured meats, and inventive craft cocktails fit for your Instagram feed. Froze in pineapple copper cups, anyone? Schutte, who visits his local farmers market weekly, started a “52 Weeks at the Market” blog on his website. I accompanied him to the Hollywood Farmers Market and teach me how to pick out fresh produce for his personal roasted chicken and glazed root vegetables and seasonal salad recipe. We hopped in our Chevy Malibu for the adventure and then returned to his restaurant where he gave me a one-on-one cooking lesson. Here's one of the two simple recipes he shared with The Daily Meal exclusively. Also try his roasted chicken recipe.

4
Servings
514
Calories Per Serving
Deliver Ingredients

Ingredients

Fig Vinaigrette

  • 200 Grams figs, stems removed
  • 40 Grams Champagne vinegar
  • 2 Grams kosher salt
  • 0.5 Gram ground black pepper
  • 80 Grams salad oil

Pickled Red Onions

  • 100 Grams red onions, cut into 1/4-inch rings
  • 190 Milliliters red wine vinegar
  • 165 Grams granulated sugar
  • 0.5 Gram salt

Toasted Pistachios

  • 100 Grams raw pistachios
  • 2 Grams kosher salt

Salad

  • dealer's choice greens, as needed
  • fig vinaigrette, as needed
  • toasted pistachios, as needed
  • kosher salt, as needed
  • cracked black pepper, as needed

Directions

Fig Vinaigrette

  1. Combine the figs, vinegar, salt and pepper in a blender and puree until smooth.
  2. With the blender running drizzle in the oil until emulsified.
  3. Strain the vinaigrette through a fine mesh sieve.

Pickled Red Onions

  1. Transfer the sliced onions into a liter heat-resistant container.
  2. Combine vinegar, sugar, and salt in a saucepot and bring to a boil.
  3. Pour the hot brine over onions and cover.
  4. Allow to pickle under refrigeration at least 24 hours before use. 
  5. Store in liquid.

Toasted Pistachios

  1. Fry the pistachios at 350˚F until they are golden brown.
  2. Remove the pistachios from the fryer, toss is salt and allow any excess grease to drain off. 

Salad

  1. Pick any large stems from the greens.
  2. Submerge the cleaned greens in ice water and gently agitate to loosen any soil.
  3. Allow the greens to rest in the water for several minutes to give any debris as chance to sink to the bottom of the water.
  4. Gently remove the greens from the water and spin dry.
  5. When ready to serve season the greens with desired amount of fig vinaigrette, toasted pistachios, salt, and pepper.

Nutritional Facts

Total Fat
26g
37%
Sugar
11g
12%
Saturated Fat
7g
29%
Carbohydrate, by difference
67g
52%
Protein
5g
11%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
381mg
38%
Fiber, total dietary
1g
4%
Folate, total
3µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
10mg
3%
Phosphorus, P
18mg
3%
Sodium, Na
391mg
26%
Water
85g
3%