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Romaine and Radicchio Salad with Figs and Pecorino

Published March 2019

Why This Recipe Works

After trying a few alternatives, we found that hearty romaine lettuce was able to hold its own next to the bitter, crunchy radicchio in this salad. Quartered figs contributed a necessary sweetness while toasted walnuts provided extra crunch and a buttery texture. Salty, tangy shaved Pecorino Romano cheese added richness that contrasted with the bitterness of the radicchio. We picked sherry vinegar as the base for our Foolproof Vinaigrette because it paired well with the sweet figs.

Dressing

1 tablespoon sherry vinegar
1 ½ teaspoons very finely minced shallot
½ teaspoon mayonnaise
½ teaspoon Dijon mustard
teaspoon table salt
3 tablespoons extra-virgin olive oil

Salad

1 small head romaine lettuce, torn into bite-size pieces (7 cups)
½ small head radicchio, torn into bite-size pieces (2 cups)
6 figs, quartered lengthwise
1 ½ ounces Pecorino Romano cheese, shaved, divided
cup walnuts, toasted and chopped coarse, divided
Nutritional Information

Featured Equipment

From The Shop

Instructions

Serves 4

We prefer to use Black Mission figs in this recipe, but other varieties of fig can be used. Use a vegetable peeler to shave the cheese.

1. For the dressing: Combine vinegar, shallot, mayonnaise, mustard, and salt in medium bowl. Season with pepper to taste. Whisk until mixture is milky in appearance and no lumps of mayonnaise remain. Whisking constantly, very slowly drizzle oil into vinegar mixture until glossy and lightly thickened, with no pools of oil visible. (If pools of oil are visible on surface as you whisk, stop addition of oil and whisk until mixture is well combined, then resume whisking in oil in slow stream.)

2. For the salad: Place lettuce, radicchio, figs, half of Pecorino, and half of walnuts in large bowl. Toss to combine. Drizzle with dressing and toss until greens are evenly coated. Season with salt to taste. Sprinkle with remaining Pecorino and remaining walnuts. Serve immediately.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.