Spooniful Recipes: Matthew Kenney’s Fig Carpaccio


SpoonFed: Via 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.