Romaine Salad with Plum Ginger Dressing
Romaine Salad with Plum Ginger Dressing
Serves 6
FOR THE DRESSING:
-3 red plums, pitted and quartered
-1 sm. shallot, peeled and sliced
-2 in. fresh ginger, peeled and thinly sliced crosswise
-2 T. white miso
-1 1⁄2 t. sugar
-1 T. rice vinegar
-2 tbsp. sesame oil
-1⁄4 c. canola oil (or other oil)
-Salt and fresh ground black pepper, to taste
FOR THE SALAD:
-2 romaine lettuce hearts, roughly chopped
-4 sm. radishes, thinly sliced
-1 Kirby cucumber (or other cucumber), peeled, sliced lengthwise and thinly sliced crosswise
-1 ripe avocado, pitted, peeled and cut into ½ -inch cubes
-Salt and fresh ground black pepper, to taste
In a blender or food processor, combine all the ingredients for the dressing, except the oil. Puree until smooth and slowly drizzle in the oil until emulsified. Season with salt and pepper.
In a large bowl, add the romaine, radishes, cucumber and avocado. Toss with half the dressing and season with salt and pepper software task management. If desired, add remaining dressing or serve alongside. Enjoy!
Adapted from Leah Koenig on saveur.com, 8/11… Read the rest
Romaine Heart Salad with Plum Dressing
Serves 6
Dressing:
3 – 4 plums, pitted and quartered
1 small shallot, peeled and minced
1 tbs. fresh ginger
1 ½ tbs. rice vinegar
¼ cup olive oil
salt and fresh, ground pepper to taste
Salad:
2 romaine hearts, roughly chopped
½ head radicchio, roughly chopped
1 medium tomato, thinly sliced
handful of frisee leaves for texture
handful of basil leaves minced
1 ripe avocado, pitted and cubed into ½ inch pieces
salt and fresh, ground pepper to taste
½ c. Parmigiano Reggiano or other sharp, hard cheese
Instructions:
In a blender, food processor or by hand combine all dressing
ingredients. Puree until smooth as much as you’re able, slowly
adding oil until emulsified. Season with salt and pepper. In a
large bowl add the romaine, radicchio, frisee, basil, tomato
and avocado. Toss with half of the dressing and season with
salt and pepper. Grate cheese over top. Add remaining dressing
as desired or serve alongside. Enjoy!!
Adapted from www.saveur.com
Honey-Roasted Plums with Thyme & Crème Fraîche
Serves 6
-1/2 c. dark brown sugar, packed
-1/4 c. honey
-4 T. (1/2 stick) unsalted butter
-1/2 c. fresh thyme sprigs
-6 large ripe but firm plums (about 2 lbs.), halved & pitted
-Crème fraîche, to garnish
-Additional fresh thyme sprigs, to garnish
Preheat oven to 475°. Stir first 4 ingredients in large ovenproof &
nonstick skillet over high heat until butter melts.
Cook for 2 minutes, stirring constantly. The mixture will bubble
vigorously.
Add plum halves, cut side down. Cook plums without stirring
for 2 minutes. Turn plums over and transfer skillet to oven.
Roast until caramel is deep brown, checking frequently to
prevent burning, about 4 minutes.
Divide plum halves among 6 plates. Spoon sauce from skillet
over plums, leaving most of thyme sprigs behind.
Drizzle plums with crème fraîche, garnish with additional thyme
sprigs, and serve. Enjoy!
Adapted from Bon Appétit, 8/05… Read the rest