Green Fig Ricotta Carpaccio

20250911 #breakfastdiary 1505, 17°C/clear From yeolmu leaves to spinach, chicory, and seomcho, I considered a wide range of candidates and spent years clinically testing them through breakfast. Yeolmu leaves turned out too tough and pungent; baby spinach was too sweet and soft to stand in for arugula. Chicory, which I thought would be similar in taste and shape, turned out too bitter, overwhelming everything else at once, and seomcho was too thick and coarse. One day, walking down the street, I spotted dandelion leaves growing on the ground and briefly hoped they might be the perfect arugula substitute, but a stable supply seemed unlikely, and recklessly eating dandelions grown by the roadside seemed like it could cause something worse than an arugula allergy. I hear there are plants similar in shape to arugula, like sow thistle (ppo-ri-baengi) and Korean lettuce (go-deul-ppaegi), but I haven't tried those yet. (Breakfast-me, I'll pass on the arugula) ☝️This is a piping-hot episode I published a couple days ago (not exactly matching this weather). The original recipe calls for arugula, but since I'm allergic, I substituted sweet, soft baby spinach. Pretty good, actually? About 380kcal Green Fig Ricotta Carpaccio

- 5 green figs - 2T ricotta cheese (whipped with a little olive oil, salt, and pepper) - 5-6 leaves baby spinach - 1T pistachios - Olive oil - Salt - Pepper

1. Wash the green figs clean, plate them, and press down flat. 2. Whip the ricotta cheese with a little olive oil, salt, and pepper, and spread over the figs. Add a little salt. 3. Top with baby spinach, chopped pistachios, and olive oil.

Inspired by @epicurienne_green