Janni’s Fig and Pomegranate Salad

This elegant, autumnal salad is courtesy of legendary chef Janni Kyritsis (ex Bennelong, Berowra Waters, Sydney).
“It can stand on its own with the addition of some prosciutto as an entrée or light lunch dish,” he advises. “I’ve also made it with tart plums and raspberries and a raspberry dressing when pomegranates are not available.”
Read more about what Janni has to say about pomegranates here.

Inroduction

About this Recipe

By: Sheridan Rogers

This elegant, autumnal salad is courtesy of legendary chef Janni Kyritsis (ex Bennelong, Berowra Waters, Sydney).
“It can stand on its own with the addition of some prosciutto as an entrée or light lunch dish,” he advises. “I’ve also made it with tart plums and raspberries and a raspberry dressing when pomegranates are not available.”
Read more about what Janni has to say about pomegranates here.

Ingredients

  • pomegranate 1 large, seeds removed
  • extra virgin olive oil
  • corella pears, 3, cored and thinly sliced
  • small heads white witlof 3, leaves separated
  • small heads pink witlof 3, leaves separated
  • golden shallots 3, finely sliced
  • fresh figs 6, quartered
  • salt and freshly ground black pepper to taste

Reserve ⅓ cup of the pomegranate seeds for dressing. Place the rest in a sieve over a bowl and press down with a pestle or something similar to extract as much juice as possible. Discard solids. Combine pomegranate juice with an equal quantity of extra virgin olive oil. Place pears in a serving bowl or platter. Add witlof, shallots, reserved poegranate seeds, combined juice and olive oil, salt and pepper. Toss gently and transfer to a serving platter. Arrange figs on top of the salad as they are too delicate to be tossed in the salad.