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Salad of figs, scampi arrosto and salsa delicata

Australian Gourmet Traveller recipe for salad of figs, scampi arrosto and salsa delicata.

By Lisa Featherby
  • 20 mins preparation
  • 10 mins cooking
  • Serves 4
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Salad of figs, scampi arrosto and salsa delicata


  • 16 scampi, halved lengthways
  • 2 tbsp olive oil
  • 1 garlic clove, crushed
  • 8 figs, halved
  • 2 cups (loosely packed) mesclun
  • 1 baby fennel bulb, thinly sliced on a mandolin
  • 1 golden shallot, thinly sliced
  • 1 tbsp tarragon, torn
Salsa delicata
  • 75 gm pine nuts
  • 40 gm pistachio nuts, plus extra coarsely chopped to serve
  • 100 ml extra-virgin olive oil
  • 75 ml chardonnay vinegar


  • 1
    For the salsa delicata, process nuts in a small food processor until finely chopped. Add oil, vinegar and 2 tbsp water, season to taste and process until smooth.
  • 2
    Preheat oven to 200C, toss scampi halves with oil and garlic in an oven dish and roast cut-side up until just cooked (6-9 minutes). Cool briefly, then pull meat from shells. Set aside.
  • 3
    Combine remaining ingredients in a bowl and season to taste. Add dressing to taste, then add scampi meat, toss to combine and sprinkle with chopped pistachio nuts just before serving.