Fig & Rucola Salad with Creamy Pistachio Dressing

白い皿に盛ったいちじく、ルーコラ、白いチーズに、緑色のドレッシングをかけたサラダ。

Fig & Rucola Salad with Creamy Pistachio Dressing

This salad balances the sweet, soft flesh of ripe figs with the peppery bite of raw aucola. By swapping standard nuts for 100% pistachio paste, you get a deeply rich, silky dressing that coats every leaf without needing additional herbs. It gives you immediate balance: sweet fruit against sharp lemon, and creamy burrata against crisp greens.

Extra virgin olive oil and pistachio paste play the main role here. The olive oil thins the heavy pistachio paste into a smooth, pourable dressing and mellows the lemon juice so it tastes bright, not harsh. More importantly, you need fat to process these greens. The oil helps your body soak up the nutrients from the aucola and avocado. It keeps you full and fueled, rather than hungry an hour later.

This dish makes a rich, satisfying side. To turn it into a main course, serve it alongside a piece of grilled chicken, or tear up a warm piece of crusty sourdough bread to mop up the leftover oil and balsamic.

Ingredients

60 grams aucola
8 to 10 fresh figs, halved
1/2 avocado, cubed (optional)
115 grams burrata. or mozzarella cheese, torn
15 ml balsamic vinegar
80 grams 100% pistachio paste
15 ml lemon juice
60 ml extra virgin olive oil (plus extra for drizzling)
Sea salt and black pepper

Method

Mix the dressing: In a small bowl, whisk the pistachio paste, lemon juice, a pinch of sea salt, and black pepper. Slowly pour in 60 ml of extra virgin olive oil, whisking continuously until it forms a smooth, silky dressing.
Plate the greens: Spread the aucola evenly across a wide serving platter.
Assemble the salad: Arrange the halved figs, cubed avocado, and torn burrata over the greens.
Dress and finish: Spoon the pistachio dressing generously over the top. Drizzle the balsamic vinegar and an extra splash of olive oil over the cheese and fruit. Season with a final pinch of sea salt and black pepper.