In my Salad with extra strained Yoghurt and figs, I love replacing Chevre cheese with strained yoghurt. The sweet orange dressing goes so well with the yoghurt, while the hazel nuts provide a touch of crunchiness. Sweetened figs elevate this salad to the next level!
Salad with extra strained Yoghurt and figs
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Put a small size, high sided saucepan on medium fire and add all the dressing ingredients. Bring to a boil and simmer until dressing is reduced to 1/3.
Put through a sieve and keep aside to cool. Figs to be drained and kept aside as well.
Here you can find more of my Salad Recipes.
Salad with extra strained Yoghurt and figs
Servings: 6 People
Ingredients
For the salad:
- 250 gr Mixed Leaves , shredded to bite size, not cut
- 150 gr Straggato Yoghurt 2% , Charalambides-Christis
- 80 gr Hazel Nuts , roughly chopped
- 16 Cherry Tomatoes , halved
- Sea Salt
- freshly ground Black Pepper
For the dessing:
- 200 ml fresh Orange juice
- 70 ml Cider Vinegar
- 10 dried Figs , roughly chopped
- 1 teaspoon fresh Thyme , home grown, leaves picked and finely chopped
- 75 gr Honey
- Sea Salt
- freshly ground Black Pepper
Instructions
- 5 days ahead place the 150 gr Straggato Yoghurt 2% in a cheese cloth to strain most of its whey. Be sure that the cloth doesn’t touch the base of the container that is kept in and that you take out of the refrigerator once a day to drain the excess liquid/whey. When ready remove from the cheese cloth and refrigerate until needed.
- Put a small size, high sided saucepan on medium fire and add all the dressing ingredients. Bring to a boil and simmer until dressing is reduced to 1/3. Season with salt & pepper and take off the fire. Put through a sieve and keep aside to cool. Figs to be drained and kept aside as well.
- In a large size bowl add the leaves along with 2/3 of the hazel nuts, the figs. Pour 2/3 of the dressing and lightly toss.
- Serve the tossed leaves on a flat serving plate, and shred by pinching the strained yoghurt, the rest of the hazel nuts. Pour on top the remaining dressing and lightly season with salt and pepper.
