Carrageenan Free Fresh Fig & Herb Salad with Apple Cider Vinaigrette
Fresh figs are one of those ingredients that make a simple salad feel genuinely special, and pairing them with peppery arugula and a riot of fresh herbs takes things to another level entirely. The homemade apple cider vinaigrette — whisked together with raw honey, turmeric, and a hint of ginger — comes together in minutes and coats every leaf with a bright, subtly warming flavor. Because every component here is a whole, unprocessed ingredient, you never have to second-guess what's hiding in the bottle or the bag. Carrageenan, a thickener commonly found in store-bought dressings and some packaged salad kits, simply has no place in a recipe built entirely from scratch like this one. The combination of basil, mint, parsley, and thyme might sound like a lot, but together they create a layered freshness that makes the figs taste even more lush and jammy. A pinch of flaky sea salt at the end pulls everything into focus. This is the kind of salad that disappears fast, so consider doubling the vinaigrette to keep on hand.
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Learn more →Ingredients
4 servings
For the vinaigrette
- 3 tbsp apple cider vinegar
- 1 tsp raw honey
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
- ¼ tsp fine sea salt
- 3 tbsp extra-virgin olive oil
For the salad
- 8 fresh figs, stemmed and quartered
- 5 oz baby arugula
- ¼ cup fresh basil leaves, torn
- ¼ cup fresh mint leaves, torn
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 2 scallions (green tops only), thinly sliced
- 1 tbsp fresh thyme leaves
- flaky sea salt, to taste
Instructions
- 1
In a small bowl, whisk together the apple cider vinegar, honey, turmeric, ginger, and fine sea salt until the honey dissolves and the mixture is uniform in color.
- 2
Drizzle in the olive oil in a thin, steady stream while whisking constantly until the vinaigrette is emulsified and slightly thickened.
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