Roka Salad with Fig-Balsamic Dressing

Roka Salad with Fig-Balsamic Dressing
Staff Writer
Roka Salad with Fig-Balsamic Dressing
Sasha Gitin

Roka Salad with Fig-Balsamic Dressing

I can’t seem to get enough of this salad; the peppery flavor of arugula pairs beautifully with the slightly sweet, delightfully tart fig-balsamic vinaigrette; and the almonds add crunch to balance it out just right. — Maria Loi and Sarah Toland, The Greek Diet

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4
Servings
24
Calories Per Serving
Deliver Ingredients

Notes

If you prefer a sweeter dressing, add a little more minced fig. If you like a spicier dressing, stir in a little additional mustard and freshly ground black pepper.

If you opt for a different salad dressing, make sure it has either a Greek yogurt or olive oil base.

Ingredients

For the fig-balsamic dressing

  • ¼ Cup fig-infused balsamic vinegar or regular balsamic vinegar
  • 1 Teaspoon stoneground or Dijon mustard
  • 2 dried figs, minced
  • ¼ Cup extra-virgin olive oil
  • Salt and freshly ground black pepper

For the salad

  • 1 10-ounce bag arugula, prewashed
  • 3 dried figs, finely chopped
  • 2 Tablespoons (1 ounce) shaved Kefalograviera cheese or Pecorino Romano cheese
  • 1 to 2 Tablespoon (or 1 ounce) chopped almonds

Directions

For the fig-balsamic dressing

In a food processor or blender, combine the balsamic vinegar, mustard, figs, and ¼ cup water. Blend until the ingredients are well incorporated, about 30 seconds.

With the food processor or blender running, slowly add the olive oil in a thin stream. Blend until the dressing is emulsified. Season with salt and pepper.

Transfer to an airtight container, cover tightly, and refrigerate for up to 2 weeks.

For the salad

In a large serving bowl, combine the arugula, figs, shaved cheese, and almonds. Toss with a small amount of dressing until coated. Serve immediately.

Nutritional Facts

Total Fat
1g
1%
Sugar
1g
1%
Saturated Fat
1g
4%
Cholesterol
5mg
2%
Carbohydrate, by difference
2g
2%
Protein
2g
4%
Vitamin A, RAE
14µg
2%
Calcium, Ca
42mg
4%
Choline, total
6mg
1%
Folate, total
1µg
0%
Magnesium, Mg
3mg
1%
Phosphorus, P
80mg
11%
Selenium, Se
2µg
4%
Sodium, Na
90mg
6%
Water
7g
0%

Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Salad Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.