Plum Salad
An unexpected & delicious way to enjoy plum season
Servings: 2
Ingredients
- 2-3 medium plums, quartered
- 1 head radicchio
- 1 bulb fennel (reserve fronds for garnish)
- 1/4 cup pistachios, finely chopped
Orange Ginger Vinaigrette
- 2 tbsp orange juice
- 2 tbsp olive oil
- 1 tbsp white vinegar sub apple cider vinegar
- 1 tsp agave
- 1/2 tsp fresh grated ginger
- salt to taste
Instructions
- Prepare the vinaigrette by whisking together all the ingredients & set aside.
- Chop or tear the radicchio leaves & add to a large bowl.
- Slice the fennel bulb into thin strips & add to the bowl. Save the fennel fronds to garnish the salad.
- Cut the plums in half, remove the pit. Slice the plums into quarters or thin slices. Add to the salad bowl.
- Finely chop the pistachios. Add half to the salad bowl.
- Pour half of the vinaigrette to the salad bowl & toss to combine & ensure the vinaigrette covers all the ingredients.
- Plate the salad. Sprinkle the remaining pistachios on top as well as the fennel fronds. Drizzle more vinaigrette on top or serve alongside.
Notes
Plums: Use 2-3 plums depending on their size. You can slice the plums in quarters or thick slices. Any type of plum will work for this recipe so use what looks best in your store or farmer's market.
Vinaigrette: As with all my vinaigrette recipes, use this as a base & then alter with a little extra oil, vinegar, sweetener or salt to reach your desired flavor profiles.
Storage: Since these greens are a bit heartier than a standard lettuce, you can store any leftover salad for 1-2 days max. Store in an air-tight container in the refrigerator.
Enjoy!