Here are a few of my notes from making this salad:
Don’t overcook the potatoes! I wasn’t keeping my eye on the potatoes the first time I made this salad, so the potatoes cooked for much longer than they needed to be. The flavors were still good, but the potatoes were too mushy.I didn’t have any allspice around the house, so I just added a generous pinch of dried oregano.I decided to use 3 tablespoons of lemon juice instead of 4 to reduce the acidity in the salad.
Give this recipe a try soon! Fig season is upon us! I discovered Kadota figs last month, and I’m hooked! I’ve only eaten Black Mission figs before and I wasn’t particularly fond of the taste. Kadota figs, on the other hand, are less sweet and doesn’t have an aftertaste that I detect when I eat the Black Mission variety. Because it’s fig season, here are some great posts about this delicious fruit:
Did you know that California produces around 98% of figs in the US? Or that figs date back to 9400 to 9200 BC? More fun facts here. // Huffington PostGreat roundup of desserts with figs. // Serious EatsHow to store and prepare figs. // The KitchnShould figs be grown year round? // NPROh yes, more fig facts for you in case this topic comes up on your next pub quiz! // California FigsMore fig recipes, including a fig tart and a fig cocktail! // The Kitchn
