In honor of what most people consider to be the last unofficial weekend of summer, I made us a potato salad. But this isn’t any ordinary potato salad. Reason one: there is no mayonnaise (if you’ve been following along with me for a while, this shouldn’t surprise you). Reason two: the potatoes start off getting cooked in the usual way, but are then finished off on the grill, giving them great color and texture. And reason three: this salad is loaded with grilled figs, crumbled goat cheese and maple-sweetened almond clusters. It’s potato salad: reinvented.
Listen up for a second. These maple-almond clusters deserve their own paragraph. Because they are like crack. CRACK I tell you! I had to muster up a lot of willpower to not eat (inhale?) the entire batch. So addicting.
Speaking of addictions. On Monday I mentioned my current addiction to Steller. Well, I made a second story and I’m REALLY happy with the way it turned out! So go check it out and let’s share our stories! You can find my newest story here and my Steller profile here.
Wishing you all a wonderful weekend!
Grilled Potato and Fig Salad with Maple-Almond Clusters
- 1 cup sliced almonds
- 3 tablespoons maple syrup, divided
- 1/4 tsp. salt, plus more for salting the potato water
- 1.5 lbs fingerling potatoes
- 16 fresh figs, cut in half lengthwise
- 3 tablespoons extra-virgin olive oil, divided
- 1/2 cup balsamic vinegar
- 5 ounces arugula
- 4 ounces goat cheese, crumbled
- Freshly ground black pepper
- Make the maple-almond clusters. In a dry skillet over medium heat, toast the almonds until they become fragrant and have started to brown slightly, about 2-3 minutes. Watch them carefully and stir frequently so they don’t burn. Add in 1 1/2 tablespoons of maple syrup and 1/4 tsp. of salt, stirring until the almonds are well coated. Remove from the heat and spread the almonds out onto a parchment-paper lined baking sheet. Set aside to cool.
- Cook the potatoes. Place the potatoes in a large saucepan and cover them with 1-2 inches of cold, salted water. Place the saucepan over medium-high heat and bring the water to a boil. Then reduce the temperature to maintain a simmer and cook the potatoes, uncovered, until they are just fork tender, about 10-15 minutes. Be careful not to overcook the potatoes because you want them to maintain their shape for grilling. Drain the potatoes and set them aside to cool slightly. Once they are cool enough to handle, slice the potatoes in half lengthwise.
- Heat your grill to high. In a large bowl, gently toss the potatoes in about 2 tablespoons of olive oil. In a separate bowl, gently toss the figs in about 1 tablespoon of olive oil. Grill the potatoes and the figs, placing them directly on the grill grates. The potatoes take about 2 minutes per side. Since the figs are more fragile, I only grilled them on their cut side for about 1 minute. Remove from the grill and place on a large plate or baking sheet.
- Make the dressing. In a small heavy bottom saucepan over medium-high heat, combine the balsamic vinegar and the remaining 1 1/2 tablespoons of maple syrup. Simmer until the balsamic vinegar is reduced to about 1/3 of a cup, about 5 minutes. Remove from the heat.
- Assemble the salads. Divide the arugula evenly among 4 plates. Top with the grilled potatoes, grilled figs, goat cheese and the maple-almond clusters, diving the ingredients evenly among the 4 plates. Drizzle with the balsamic reduction and sprinkle with a pinch of freshly ground black pepper. Enjoy immediately.
Trackback URL for this post