The Chef: Phil Campbell
The Restaurant: Klaw, Miami
The Dish: Stracciatella and Grilled Fig Salad
Ingredients:
4 6oz servings stracciatella
½ pound prosciutto, thinly sliced
8 each fresh black mission figs, quartered
¼ cup Italian parsley, finely chopped
¼ cup Extra virgin olive oil, reserve some for drizzling finished salad
To taste Kosher salt & fresh cracked black pepper
½ cup walnuts, toasted & roughly chopped
16 each picked whole basil leaves
To taste course sea salt
Drizzle aged balsamic vinegar
Method of Preparation
- Preheat a grill or oven broiler to high heat.
- Toss the quartered figs in a small mixing bowl with the parsley, evoo and season with salt.
- If grilling, lay the figs cut side down on the grill to develop a medium char, about 3-5 minutes. If broiling, lay the figs cut side up on a baking sheet and place under the broiler until the figs are roasted, about 3-5 minutes. Set aside and build the rest of the salad.
- On 4 plates, lay down one serving of stracciatella on each.
- Season the stracciatella with sea salt, cracked pepper and a drizzle of extra virgin olive oil.
- To build the salad: place the grilled figs next to the stracciatella, 4 pieces per bowl.
- Top with the shaved prosciutto, divided evenly among the 4 plates, also add the toasted walnuts and basil leaves.
To Plate
- Garnish the salad with a drizzle of aged balsamic and extra virgin olive oil. Serve immediately.
Klaw
1737 N Bayshore Dr, Miami, FL 33132
(305) 239-2523
https://www.klawrestaurant.com/
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