Can I make the fig dressing ahead of time?
Yes, the fig dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
LUNCH
South African Biltong and Blue Cheese Salad with Fig Dressing
This vibrant salad combines the savory, air-dried goodness of South African biltong with the pungent creaminess of blue cheese, all brought together by a sweet and tangy fig dressing. It's a unique and satisfying lunch that offers a delightful balance of flavors and textures.
HOW TO MAKE IT
Let's cook.
01
In a small bowl, whisk together the finely chopped fresh figs, balsamic vinegar, olive oil, Dijon mustard, and black pepper until well combined. This is your fig dressing.
02
Divide the mixed greens evenly between two serving bowls or plates.
03
Evenly scatter the sliced or shredded biltong over the mixed greens in each bowl.
04
Crumble the blue cheese over the biltong and greens.
05
Sprinkle the toasted and chopped walnuts over the salads.
06
Drizzle the prepared fig dressing generously over each salad just before serving.
About This Recipe
This vibrant salad combines the savory, air-dried goodness of South African biltong with the pungent creaminess of blue cheese, all brought together by a sweet and tangy fig dressing. It's a unique and satisfying lunch that offers a delightful balance of flavors and textures.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra layer of flavor, lightly toast the walnuts in a dry pan over medium heat for 2-3 minutes until fragrant. Be careful not to burn them. If fresh figs are not available, you can rehydrate dried figs in a little warm water before chopping for the dressing.
Easy Substitutions
If biltong is unavailable, good quality beef jerky can be used as a substitute, though the flavor profile will differ slightly. Goat cheese can replace blue cheese for a milder taste. Pecans or almonds can be used instead of walnuts.
Storage & Reheating
This salad is best enjoyed fresh. If you need to prepare components ahead of time, store the dressing separately in an airtight container in the refrigerator for up to 3 days. Keep the mixed greens, biltong, blue cheese, and walnuts separate and combine just before serving to prevent sogginess.
Serving Suggestions
Serve this salad as a light yet satisfying lunch on its own. It also pairs wonderfully with a slice of crusty sourdough bread. For a more substantial meal, add grilled chicken or a hard-boiled egg. A crisp white wine, such as a Sauvignon Blanc, complements the flavors beautifully. Consider serving it alongside a simple vegetable soup for a complete meal.
Common Mistakes
Over-dressing the salad: Add the dressing just before serving to prevent the greens from becoming soggy. Not toasting walnuts: Toasted walnuts add a crucial depth of flavor and crunch; raw walnuts will taste less vibrant. Using cold biltong: Allow biltong to come to room temperature for optimal flavor and texture. Not crumbling blue cheese: Ensure the blue cheese is crumbled evenly for distribution of its strong flavor. Preparing too far in advance: This salad is best assembled right before eating to maintain freshness and texture.
Frequently Asked Questions
What kind of biltong should I use?
Any good quality, thinly sliced or shredded biltong will work. Look for traditional beef biltong for the most authentic flavor.
Can I add other vegetables to this salad?
Absolutely! Sliced red onion, cherry tomatoes, or cucumber would be excellent additions, but keep the focus on the biltong and blue cheese.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free, assuming your biltong does not contain any gluten-based additives.
MORE TO KNOW
Biltong is a traditional South African cured meat, similar to jerky but often thicker and with a distinct spice blend, typically including coriander, salt, and pepper. Its rich, savory flavor pairs exceptionally well with the sharp tang of blue cheese and the sweetness of figs. When selecting biltong, look for a reputable source to ensure quality and authenticity. The fig dressing can be made in a larger batch and stored for other salads or even as a glaze for roasted meats.
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