Fall Fig Salad From Chef Kyle Schutte

Name: Fall Fig Salad From Chef Kyle Schutte
Ingredients: 200 gram figs, stems removed; 40 gram champagne vinegar; 2 gram kosher salt; 0.5 gram ground black pepper; 80 gram salad oil; 100 gram red onions, cut into 1/4-inch rings; 190 milliliter red wine vinegar; 165 gram granulated sugar; 0.5 gram salt; 100 gram raw pistachios; 2 gram kosher salt; dealer's choice greens, as needed; fig vinaigrette, as needed; toasted pistachios, as needed; kosher salt, as needed; cracked black pepper, as needed

Kristie Hang|Sept. 7, 2017 3:10 pm EST

2.4 (5 ratings)

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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.

Servings

4

Ingredients

200 gram figs, stems removed
40 gram champagne vinegar
2 gram kosher salt
0.5 gram ground black pepper
80 gram salad oil
100 gram red onions, cut into 1/4-inch rings
190 milliliter red wine vinegar
165 gram granulated sugar
0.5 gram salt
100 gram raw pistachios
2 gram kosher salt
dealer's choice greens, as needed
fig vinaigrette, as needed
toasted pistachios, as needed
kosher salt, as needed
cracked black pepper, as needed

Directions

Combine the figs, vinegar, salt and pepper in a blender and puree until smooth.With the blender running drizzle in the oil until emulsified.Strain the vinaigrette through a fine mesh sieve.
Transfer the sliced onions into a liter heat-resistant container.Combine vinegar, sugar, and salt in a saucepot and bring to a boil.Pour the hot brine over onions and cover.Allow to pickle under refrigeration at least 24 hours before use. Store in liquid.
Fry the pistachios at 350˚F until they are golden brown.Remove the pistachios from the fryer, toss is salt and allow any excess grease to drain off.
Pick any large stems from the greens.Submerge the cleaned greens in ice water and gently agitate to loosen any soil.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.Gently remove the greens from the water and spin dry.When ready to serve season the greens with desired amount of fig vinaigrette, toasted pistachios, salt, and pepper.