Kale and Seared Figs Salad


  • 1 bunch of lacinato kale; thinly sliced (The directions for cutting kale is here)
  • 1/8-cup olive oil; plus more as needed
  • 2 tbsp. white balsamic vinegar
  • The juice of half a lemon
  • Sea salt and fresh black pepper; as needed
  • 1/2-cup roughly chopped walnuts; toasted
  • 10 oz. figs; cut in half
  • 1 tbsp. butter
  • 1 tsp. honey
  • 1/8-cup white or rose wine or apple cider (if using apple cider, omit the honey)
  • Garnish: Thinly shaved Parmesan cheese and warm bread slices


  1. In a large bowl, toss kale, 1/8-cup olive oil, vinegar, lemon juice, sea salt, black pepper and walnuts together. Set aside.
  2. In a large black skillet, heat 2 tbsp. olive oil over medium-high heat. Add figs, cut side down to the skillet. Cook for 1 to 2 minutes until faintly brown on the cut side, but don’t allow them to get too soft that they fall apart.
  3. Remove figs from skillet. Quickly whisk butter, honey and wine into the same skillet to make warm vinaigrette. When the liquid slightly reduces, lightly toss into the kale.
  4. To serve, place a serving of the kale onto individual plates. Place seared figs on top of the kale. Garnish with a few shaved slices of Parmesan cheese. Serve with warm bread.
  5. Enjoy.
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One Comment

  1. I’m in love with this recipe.

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