This week on the Market Report, raw chef Matthew Kenney talks to Laura Avery about figs. At the restaurant, he uses a literal “smoking gun” to infuse the figs with smoke flavor while keeping them raw. At home, he recommends the fig carpaccio below. He suggests using a smoked sea salt to get that same smoke flavor without heating the produce. (You can purchase smoked salt from Hepp’s at the Sunday Mar Vista Farmers Market.) Hear him talk to Laura Avery and keep reading for his raw Fig Carpaccio recipe.
(From Matthew Kenney’s M.A.K.E.)
1 package of Figs (about 12)
2 Tablespoons Tamari
1 Tablespoon Sherry Vinegar
1 Tablespoon Olive Oil
½ teaspoon Toasted Sesame Oil
Pinch of Smoked Flake Sea Salt (ie: Maldon)
Pinch of Fennel Pollen
A few small Cherry Tomatoes
A few Mouse Melons or small Cucumber
Make a Dressing by whisking Tamari, Vinegar, Sesame and Olive Oil together.
Slice Figs from top to bottom thinly and lay on a plate.
Brush dressing on figs.
Slice Tomatoes and in thin slices.
Place a few randomly on top of figs.
Sprinkle with pollen and then salt and serve.