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Fig Salad with Radicchio


Fig Salad with Radicchio

Serve finely sliced prosciutto with fresh figs, caperberries, piquillo peppers, empeltre olives & radicchio. Dress with extra virgin olive oil & aged balsamic vinegar.


  • 2 cups fresh radicchio leaves, washed & dried
  • 6 slices prosciutto
  • 8 SIMON JOHNSON Caperberries
  • 3 fresh figs, halved and quartered
  • Half a jar of El Navarrico Piquillo Peppers 325g
  • SIMON JOHNSON Empeltre Olives
  • 3 tbsp Joseph Cold Pressed Extra Virgin Olive Oil 2023
  • 3 tbsp La Vecchia Dispensa Aged Balsamic
  • salt & pepper, to taste


  • Lay radicchio leaves and prosciutto over the base of a serving plate, alternating layers as you go. Halve piquillo peppers and arrange them amongst the leaves.
  • Garnish salad with caperberries, olives and freshly cut figs.
  • Whisk extra virgin olive oil in a small bowl, season with salt and pepper to taste.
  • Dress all the ingredients with the seasoned extra virgin olive oil and drizzle with a generous amount of aged balsamic.


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