Prepare the dressing: Place all of the ingredients into the canister of an immersion or conventional blender. Zip them up to create a smooth, creamy dressing. Refrigerate until use.
For the salad: Place sliced plums into a small bowl. Drizzle with 2 tablespoons of Honey-Ginger Dressing. Toss and set aside.
Prepare vegetables: Gently tear lettuce leaves into smaller bits and place into a medium-sized salad bowl. Slice radicchio into thin strips and add it to the greens. Carefully run fennel across a vegetable mandoline to create paper-thin slices and add them to the same bowl. Gently toss to combine.
Dress and serve: Drizzle 3 tablespoons of the dressing onto the vegetables and toss lightly. Divide salad between four salad or luncheon-sized plates. Toss the plums in their bowl then gently tuck the slices into the mounds of greens.
Garnish: Add a of sprinkle black pepper and sea salt flakes to each salad, followed by a sprinkle of chopped mint. Serve immediately.
Pretty Plum Salad
Ingredients
For the salad:
3 red plums, rinsed and sliced
1 small head Boston lettuce
1 small head curly lettuce
1 small head red leaf lettuce
½ head radicchio
½ head fennel
½ cup of dressing
To serve:
sprinkle freshly cracked black pepper
sprinkle sea salt flakes
1 tablespoon fresh mint, finely chopped
For the Honey-Ginger Dressing:
½ cup Mazola canola oil
¼ cup lemon juice
1 tablespoon freshly grated ginger
¼ cup honey
1 garlic clove, chopped
¼ cup white balsamic vinegar
1 tablespoon Dijon mustard
sprinkle kosher salt
sprinkle black pepper
Directions
Prepare the dressing: Place all of the ingredients into the canister of an immersion or conventional blender. Zip them up to create a smooth, creamy dressing. Refrigerate until use.
For the salad: Place sliced plums into a small bowl. Drizzle with 2 tablespoons of Honey-Ginger Dressing. Toss and set aside.
Prepare vegetables: Gently tear lettuce leaves into smaller bits and place into a medium-sized salad bowl. Slice radicchio into thin strips and add it to the greens. Carefully run fennel across a vegetable mandoline to create paper-thin slices and add them to the same bowl. Gently toss to combine.
Dress and serve: Drizzle 3 tablespoons of the dressing onto the vegetables and toss lightly. Divide salad between four salad or luncheon-sized plates. Toss the plums in their bowl then gently tuck the slices into the mounds of greens.
Garnish: Add a of sprinkle black pepper and sea salt flakes to each salad, followed by a sprinkle of chopped mint. Serve immediately.
Pretty Plum Salad
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Sweet, juicy plums with assorted greens, radicchio and fennel, tossed in our light Honey-Ginger Dressing…
Not only is it easy to make, but this PRETTY PLUM SALAD is fabulous, delicious and refreshing!
I know I’m not the only one who’s ears perk up at the mention of fresh salad. If there’s a salad section on a restaurant menu, it’s where I spend the most time perusing. If a friend is in the kitchen making one as part of a healthy meal, I offer to help. When it comes to can’t-stop-eating-and-making-it-again-and-again salads, this PRETTY PLUM SALAD gets the coveted first place blue ribbon. It is so perfect.
Because it’s so amazing, let me suggest you PIN the recipe to a favourite SALAD BOARD. You can also SHARE it with friends by making it and them posting a pic of your creation on your favourite socials. Simply tag us with #weekendatthecottage when you do.
Here are just a few things to remember as you prepare it:
SHOPPING LIST
There are two parts to the recipe; preparing the tangy dressing and then gathering the fresh produce. The above photo for the fruit and vegetables is your lightbulb moment where we do the collective, “That’s it?” Yup that’s it, with the caveat to try and purchase organic, locally grown greens and make sure those plums practically drip of sweetness.
PLUM LOVE
Plums are one of those seasonal fruits that I often eat as is, albeit quickly, as a fresh fruit snack. Although I’ve used them to make this PLUM CLAFOUTIS and also tucked them into our FALL HARVEST SALAD, I wrote this post thinking, “I need to use them more!”.
There are different of types of plums, the two most popular being Japanese and European. We used red plums and loved their juiciness and sweet but tart flavour. They hold up perfectly for the little pre-toss in dressing before being nestled into the greens.
GREENS AND RADICCHIO
Because easy and simple were always the goals for this homemade salad recipe, I wanted a combination of greens with distinct flavours. Picking up a mix of Boston, curly and red leaf lettuces works perfectly, but when we added the slightly bitter hit of bright red radicchio, wow! Of course, we know salads are a highly personal thing (lol), so, we’re giving you license to use your favourite greens when you make it.
FENNEL
This summer marks the beginning of what I know will become a longstanding love affair with fennel. If you’re unfamiliar with it, prepare to be amazed. Although most often served braised or cooked into a sauce or soup, we’re suggesting using it raw, as we did here. The subtle anise flavouring with the plums and dressing is really, quite something! The only little prep-step challenge here is shaving it paper thin using a mandoline – please do it carefully.
DRESSING LOVE
The above photo of the ingredients for the HONEY-GINGER DRESSING further proves my seriousness; even the dressing is easy! During the testing of the recipe we discovered the perfect pairing of honey and ginger worked wonders in boosting and brightening the flavours of the plums, fennel and greens. Suggestion: don’t over dress. The dressing recipe yields way more than you’ll need. Add it in tiny increments, and for this salad in particular, less dressing is more! Save extra dressing for other salads.
TO SERVE
We do think the final three “sprinkles” on this salad is akin to sprinkles on a cupcake; they add so much. The freshly cracked black pepper adds a bit of spice while the mint adds a wonderful fragrance and freshness. The sea salt flakes add a hit of crunch, plus they make your taste buds jump at the bite.
If you’ve followed along and are thinking; “I’d love even more ideas for salads!”, we’ve got you covered. Click HERE to see our collection of SALADS and SALAD DRESSINGS. Each and every one is tried, tested and family-and-friend-approved. You’ll have great success and love them as much as we do, yippee!
This PRETTY PLUM SALAD is truly a beautiful thing!
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Ingredients
For the salad:
3 red plums, rinsed and sliced
1 small head Boston lettuce
1 small head curly lettuce
1 small head red leaf lettuce
½ head radicchio
½ head fennel
½ cup of dressing
To serve:
sprinkle freshly cracked black pepper
sprinkle sea salt flakes
1 tablespoon fresh mint, finely chopped
For the Honey-Ginger Dressing:
½ cup Mazola canola oil
¼ cup lemon juice
1 tablespoon freshly grated ginger
¼ cup honey
1 garlic clove, chopped
¼ cup white balsamic vinegar
1 tablespoon Dijon mustard
sprinkle kosher salt
sprinkle black pepper
Directions
Prepare the dressing: Place all of the ingredients into the canister of an immersion or conventional blender. Zip them up to create a smooth, creamy dressing. Refrigerate until use.
For the salad: Place sliced plums into a small bowl. Drizzle with 2 tablespoons of Honey-Ginger Dressing. Toss and set aside.
Prepare vegetables: Gently tear lettuce leaves into smaller bits and place into a medium-sized salad bowl. Slice radicchio into thin strips and add it to the greens. Carefully run fennel across a vegetable mandoline to create paper-thin slices and add them to the same bowl. Gently toss to combine.
Dress and serve: Drizzle 3 tablespoons of the dressing onto the vegetables and toss lightly. Divide salad between four salad or luncheon-sized plates. Toss the plums in their bowl then gently tuck the slices into the mounds of greens.
Garnish: Add a of sprinkle black pepper and sea salt flakes to each salad, followed by a sprinkle of chopped mint. Serve immediately.
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