One Salad Recipe

Name: One Lebaneses One Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 6 cups mixed salad greens (baby lettuces, arugula, baby spinach); 6 pieces fresh figs (ripe); 3 oz walnuts (halves); 3 oz goat cheese (log or crumbled); 1 tsp extra-virgin olive oil (for finishing, optional); 1 to taste freshly ground black pepper; 1 to taste sea salt or flaky salt; 3 tbsp calamansi juice (or substitute: lime juice); 3 tbsp extra-virgin olive oil; 1 tsp honey or agave nectar; 1 tsp ground turmeric; 1 tsp Dijon mustard; 0.5 clove garlic (small, minced); 0.25 tsp salt; 0.25 tsp freshly ground black pepper; 1 tbsp warm water (to adjust consistency); 3 oz walnuts (if not already toasted); 0.5 tsp unsalted butter or neutral oil (optional)

Inspired by One Lebanese

Time20m

Serves2

Mixed greens, figs, walnuts, turmeric calamansi dressing, goat cheese.

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Ingredients

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Salad

6 cups mixed salad greens (baby lettuces, arugula, baby spinach)

6 pieces fresh figs (ripe)

3 oz walnuts (halves)

3 oz goat cheese (log or crumbled)

1 tsp extra-virgin olive oil (for finishing, optional)

1 to taste freshly ground black pepper

1 to taste sea salt or flaky salt

Turmeric Calamansi Dressing

3 tbsp calamansi juice (or substitute: lime juice)

3 tbsp extra-virgin olive oil

1 tsp honey or agave nectar

1 tsp Ground turmeric

1 tsp Dijon mustard

1/2 clove garlic (small, minced)

1/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1 tbsp warm water (to adjust consistency)

Toast the Walnuts (optional but recommended)

3 oz walnuts (if not already toasted)

1/2 tsp unsalted butter or neutral oil (optional)

Method

Toast the Walnuts (optional)

Toast walnuts on stove

Place a dry skillet over medium heat. Add walnuts and toast, stirring or shaking the pan, until fragrant and edges are slightly browned, about 4–6 minutes. If using butter or oil, add it in the last 30 seconds for a glossy finish. Transfer walnuts to a plate to cool to room temperature so they stop cooking in the hot pan.

Prepare the Turmeric Calamansi Dressing

In a small bowl or jar, combine calamansi juice, honey, Dijon mustard, minced garlic, ground turmeric, salt, and pepper. Whisk until smooth.

Slowly drizzle in the extra-virgin olive oil while whisking (or add oil to jar and shake vigorously) until the dressing emulsifies. If the dressing is too thick or the turmeric causes slight graininess, whisk in up to 1 tablespoon warm water to reach a smooth, pourable consistency. Taste and adjust: add a pinch more salt for balance, more honey for sweetness, or a little more calamansi/lime for brightness.

Assemble the Salad

Prepare the figs: rinse and pat dry. Trim off the stem ends and slice each fig into 6 wedges (or halve if small).

Place the mixed salad greens in a large salad bowl and gently toss once to loosen and aerate the leaves.

Crumble the goat cheese into small pieces with your fingers or slice the log into medallions, then break into bite-sized pieces.

Add the toasted walnuts to the greens, reserving a few whole halves for garnish if desired.

Arrange the fig wedges over the greens and scatter the goat cheese pieces on top.

Drizzle the turmeric calamansi dressing over the salad—start with about half and toss gently to coat. Add more dressing to taste (you may not need all).

Finish with a light drizzle (optional) of 1 teaspoon extra-virgin olive oil for shine, and season with freshly ground black pepper and flaky sea salt to taste.

Serve immediately so the greens stay crisp and the figs remain fresh.