Recipes

Recipe: Bruléed Fig Salad with Beetroot, Endive and Walnut Pistou

Name: Recipe: Bruléed Fig Salad with Beetroot, Endive and Walnut Pistou
Yield: 4
Cuisine: European
Ingredients: 8 figs; 2 tbsp caster (superfine) sugar; 3 cooked beetroots (beets); 1½ tbsp red wine vinegar salt; 2 heads of endive, or other robust salad leaf; 3½ oz (100 g) crumbly blue cheese; For the walnut-parsley pistou:; 2 oz (60 g) walnut halves; ¾ oz (20 g) flat-leaf parsley, leaves picked; 3½ fl oz (scant ½ cup/100 ml) extra virgin olive oil, plus extra for drizzling; ½ garlic clove, peeled; Pinch of salt; 1¾ oz (50 g) Parmesan, grated

by olivia hoffman September 16, 2025

September 16, 2025

Photos by Lizzie Mason

Since trading London life for vineyard living in 2010, Jeany Cronk has immersed herself in Provençal culture, infusing her interiors, recipes and gatherings with a distinctly modern yet authentic southern French sensibility. Co-founder of the acclaimed rosé wine producer Maison Mirabeau, Jeany brings the same charm and creativity that made her wines a global sensation to a beautifully new cookbook, At Home in Provence.

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With a deep appreciation for local ingredients and the pleasures of gathering around the table, her dishes celebrate the slow rhythms and vibrant flavors of life in Provence. For our September/October issue, we feature a selection of recipes from the book that were inspired by the varied landscapes of the region from vineyard feasts and market-fresh lunches to chic city bites and breezy seaside fare.

For a sneak peek at the gorgeous photos and delectable dishes you can expect to find in the book and the magazine, we are delighted to share with you Jeany’s recipe for a seasonal fig salad.

*Photos and recipe courtesy of Quadrille Publishing*

Bruléed Fig Salad with Beetroot, Endive and Walnut Parsley Pistou

Excerpted from At Home in Provence

This late-summer, early autumn salad is an excellent way to showcase the bounty of fresh figs weighing down the local fig trees around harvest time.

Glazing the figs with a little sugar before torching them gives them a glossy, crisp, sugary shell, which pairs perfectly with the salty, rich blue cheese. If you don’t have a kitchen blowtorch, place them under a very hot grill (broiler) until caramelised.

SEE A PREVIEW OF THE SEPTEMBER/OCTOBER 2025 MAGAZINE

Recipe: Bruléed Fig Salad with Beetroot, Endive and Walnut Pistou

Serves: 4

Nutrition facts: 200 calories 20 grams fat

Ingredients

8 figs
2 tbsp caster (superfine) sugar
3 cooked beetroots (beets)
1½ tbsp red wine vinegar salt
2 heads of endive, or other robust salad leaf
3½ oz (100 g) crumbly blue cheese

For the walnut-parsley pistou:

2 oz (60 g) walnut halves
¾ oz (20 g) flat-leaf parsley, leaves picked
3½ fl oz (scant ½ cup/100 ml) extra virgin olive oil, plus extra for drizzling
½ garlic clove, peeled
Pinch of salt
1¾ oz (50 g) Parmesan, grated

Instructions

Preheat the oven to 350°F (160°C).

First, make the pistou. Place the walnut halves on a baking sheet and toast in the oven for 5 minutes, or until they are lightly colored and aromatic. Set aside to cool.

Chop the parsley finely and add to a small bowl along with the extra virgin olive oil. In a pestle and mortar or a small food processor, crush or pulse the cooled walnuts with the garlic, salt and Parmesan until roughly ground but still a bit chunky.

Add to the parsley oil and stir to combine. Drizzle with a little more oil to cover, then set aside.

Cut the figs in half, stem to base. Place them on a baking sheet, and sprinkle their flesh with half of the sugar. Torch them with a kitchen blowtorch until the sugar melts, or place under a hot grill (broiler). Wait a minute or two, then scatter with the remaining sugar and repeat until the sugar is melted and has formed a crisp, caramel sheen.

Cut the beetroot into small chunks, place in a large bowl and toss with the red wine vinegar and the salt. Add the endive, or other leaves, and toss to coat. Divide the beetroot and leaves between plates, add the fig halves, spoon over the pistou and finish with the crumbled blue cheese.

To see all of the recipes featured in the September/October issue, get a copy of the magazine here.

French recipe recipe

Recipe: Bruléed Fig Salad with Beetroot, Endive and Walnut Pistou

Photos by Lizzie Mason

Bruléed Fig Salad with Beetroot, Endive and Walnut Parsley Pistou

Excerpted from At Home in Provence

Recipe: Bruléed Fig Salad with Beetroot, Endive and Walnut Pistou

Ingredients

Instructions

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