Fresh fig and mint salad

Simple French Food 40th Edition has a fantastic recipe for a salad made of figs, mint, prosciutto, fresh mint, lemon juice and cream! This is a reminder that you must try it once fresh figs are in season.


  • 900gms ripe figs
  • 3 thin slices of prosciutto, fat removed
  • 12-15 leaves of fresh mint
  • juice of one lemon
  • salt
  • 3/4cup or 187ml heavy cream (as thick as possible – otherwise half whipped?)


Peel the figs and cut halfway down from the stem end making two incisions in the form of a cross and press gently so the fig can open. Arrange the figs on a dish in the fridge to chill for an hour or so.

Cut the ham into julienne strips (matchstick wide, an inch or so along. Crush about half the mint leaves in the lemon juice and leave to macerate for 20-30 mins, then discard the mint. Dissolve the salt in the lemon juice and slowly stir in the cream. Adding small amounts with continued stirring will help encourage thickening.

Sprinkle the figs with half the ham julienne, spoon over the cream sauce, scatter the remaining ham over the surface and decorate with the remaining mint leaves.


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