As Rosh Hashana approaches, the many symbols of the holiday are again appearing in the markets. There are plump pomegranates bursting with seeds, and juicy green and purple figs, one of the biblical seven species.
OK, figs have actually been in season for a while now, but as the holiday approaches, they take on new meaning. I love adding them into dishes, as part of a leafy salad in place of tomatoes (I think the flavors clash) or in this lasagna  I made for the holiday two years ago and am planning to make again this year.
And an admission — the reason I combine figs with other foods is I actually don’t like them on their own, since I find them to be too sweet. But like other things, they make a nice accent.
So here’s a simple salad recipe that pears leafy greens and figs with a Persian-esque yogurt dressing packed with fresh herbs. The original incarnation of this dressing was Orna & Ella’s “everything salad,” which combines yogurt, mayonnaise and various fresh herbs, and I’ve been making various versions of that dressing over the years.
For the dressing:
- 2 tablespoons parsley
- 2 tablespoons basil
- 2 tablespoons green onion
- 1 tablespoon cilantro
- 1 tablespoon dill
- 1 tablespoon mint
- 1/2 cup yogurt
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For the salad:
- 3-4 figs
- 2 cucumbers (Israeli size, i.e. small ones)
- 250 grams salad greens (including lettuce, arugula, baby greens, purslane or other greens of your choice)
- 100 grams sfatit or another young white cheese (you could also use feta or Bulgarian cheese if you like them)
Mince all the herbs, and mix with the yogurt, salt and pepper.
Chop up the salad ingredients, arrange in a bowl and serve with dressing on top (or on the side, however you prefer).