SALADS 0 comments

Fig, Fennel, and Radicchio Salad with Prosciutto Crisps

Fig, Fennel, and Radicchio Salad with Prosciutto Crisps

Course: SaladsDifficulty: Easy


Prep time


Cooking time



Fig season (August-October) tends to be overlooked by the masses. By Summer’s end we are eyeballs deep in tomatoes, basil, corn and zucchini, and once we tire of them, dive headfirst into all things pumpkin! But I always carve a little time out for figs, one of the most luxurious fruits on the planet. They are sweet and sensual in flavor and appearance, but tend to spoil quickly, so if you see them at the market, eat them within a day or two of purchase.

I love to snack on them alone, but one of the traditional ways to serve them is with Prosciutto di Parma. As such, I was inspired to create a salad that incorporated both ingredients, looking to maximize the sweet/salty combination of the figs and the salty pork.

Because I love contrasting textures in my salads, I bake the slices of Prosciutto to prepare Prosciutto Crisps and use them to top the salad, along with pine nuts and shaved Parmesan. They are addictive, so try not to eat them all before you prepare the salad!

Finally, the dressing for this Fig, Fennel, and Radicchio Salad is a Balsamic Vinaigrette. The slight sweetness and complexity of balsamic vinegar is the perfect complement to the fresh figs. I hope you love this salad as much as I do!


  • 1 small head of radicchio

  • 8 fresh figs, washed

  • 1 medium bulb fennel

  • 1/3 cup shaved Parmesan, plus more for garnishing

  • 2 oz. Prosciutto (8-10 slices)

  • 2 tbsp pine nuts (or your favorite nut, almonds or hazelnuts would work great)

  • Kosher salt

  • freshly cracked black pepper

  • Balsamic Vinaigrette
  • 1/2 tbsp Dijon mustard

  • 1 tbsp honey

  • 2 tbsp balsamic vinegar

  • 5-6 tbsp Extra Virgin olive oil

  • Kosher salt

  • freshly cracked black pepper


  • Preheat oven to 375 degrees (F). Prepare Balsamic Vinaigrette using directions below.
  • Toast pine nuts on the stove in a small skillet over medium heat, shaking pan frequently. Remove the pine nuts from the hot pan as soon as they have darkened in color and have a nutty fragrance. This takes about 8 minutes.
  • Carefully arrange prosciutto in a single layer on a parchment paper lined sheet pan. Bake for 8 minutes, flip over, then bake another 2 minutes. Let cool.
  • Remove fronds from fennel and trim off bottom (reserve fronds for garnish if you like). Slice fennel bulb vertically and remove fennel core using a paring or chef’s knife. Shave fennel thinly using a mandoline slicer (or knife- you just want the fennel to be as thinly sliced as possible), and place in a medium sized bowl.
  • Slice radicchio into ribbons and add to bowl with fennel. Slice figs into coins and add to bowl (reserving some for garnish).  Add Parmesan cheese, some dressing, and toss, seasoning with salt and pepper as needed. Divide salad between two plates. Crumble prosciutto crisps over salads. Top salads with reserved fig slices, Parmesan shavings, and toasted pine nuts, and serve immediately. Pass around additional dressing.
  • Balsamic Vinaigrette
  • Whisk together honey, mustard, and vinegar. Continually whisking, drizzle in olive oil. Season to taste with Kosher salt and pepper.

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