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Second chances and a Fig & Arugula Salad with Toasted Walnuts

If you’re a self-taught cook like me, you’re no stranger to kitchen disasters. Sometimes these disasters can get a bit embarrassing. Like the time I baked an ambitious Strawberry Banana Bread that looked swell on the outside and shipped it off to relatives in Delhi, only to be told very hesitantly that it was undercooked. Ouch!

My Mum’s favourite kitchen disaster story is from the time when she was newly married, knew nothing about cooking and made a meal for my Dad and a friend they had invited for dinner. Everything went well till they got to dessert. As a budding chefling, she’d aspired to make Caramel Custard and thought she’d nailed it till, of course, everyone took the first bite – there was no sugar!

Well, she recovered from that little disaster and went on to make Caramel Custard a staple dessert at home. That’s the thing about the kitchen being a metaphor for life, you always have a second chance (or several) at getting things right. My first shot at this salad, I ended up with burned walnuts. I mean really, how could I not keep an eye on the oven? But, I got back in the game and toasted the walnuts the second time around in a pan and we were good to go!

Serves 3.

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Second chances and a Fig & Arugula Salad with Toasted Walnuts
If you're a self-taught cook like me, you're no stranger to kitchen disasters. Sometimes these disasters can get a bit embarrassing. Like the time I baked an ambitious Strawberry Banana Bread that looked swell on the outside and shipped it off to relatives in Delhi, only to be told very hesitantly t
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Toast the walnuts in a pan, toss and turn them so that they toast equally on both sides. (Alternatively, you could toast them in the oven for 10 minutes at 175 degrees Celsius). Chop them up once they have cooled.
  2. Arrange the Arugula and Figs in a bowl. Top it off with the chopped walnuts.
  3. Separately, whisk together the Balsamic Vinegar and Extra Virgin Olive Oil, add salt and pepper (as required). Pour the dressing over the salad.
  4. Dress up the salad with Parmesan shavings as required.
  5. BON APPETIT!
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2 Comments on “Second chances and a Fig & Arugula Salad with Toasted Walnuts

Sassy Fork
May 25, 2013 at 2:33 am

Gosh…that looks delicious! Am going to try this!

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jayaprakasan C Edathil
June 8, 2013 at 3:05 pm

Nice blog and excellent photos.Cardamom spiced mango milk shake is a different tasty drink. Thank you.

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