While the Serious Foodie philosophy is to cook what’s fresh, what’s in season, sometimes, there are exceptions. There were beautiful plums at the local store, coming from Chile in October. We secured a bunch of large black and red plums, along with red-tipped lettuce, arugula,fresh radishes, and a sprouted celery root. It made for a pretty, and awesome, salad.
The poaching recipe used here is a variation of a recipe we created for poached apricots, peaches, or poached pears used in desserts.
– 4 cups dry white wine (Italian Soave or Pinot Grigio work well)
– 4 tablespoons honey
– 3/4 inch piece of fresh ginger, peeled and finely chopped
– 1/2 teaspoon cardomon
– Two whole peppercorns
– Juice from 1/4 lemon, and zest
– 4 medium sized plums, cut into 1/4 inch slices
1. In a saucepan large enough to hold the plums, combine the first six ingredients.
2. Bring the mixture to a simmer, stirring until the honey has dissolved.
3. Add the plums, and simmer for 15 minutes.
4. Remove the plums. Remove 1 cup of the poaching liquid, and reserve for making the dressing. Strain the liquid, removing the peppercorns and bits of ginger.
5. Continue to simmer the liquid until it thickens, reducing to a syrup (about 15-20 minutes). Cool to room temperature, and add back the plums. Coat the plums generously with the syrup.
– 1 cups of poaching liquid
– 1/2 tablespoon Dijon mustard
– 2 tablespoon of finely chopped shallots
– 1 tablespoon sherry vinegar (or other white medium acidity vinegar)
– Salt and pepper to taste
– 2 cups olive oil
1. Combine the first 5 ingredients in a non-reactive mixing bowl (not metal)
2. Slowly add the oil while whisking to create an emulsion.
3. Clean and dry the salad greens.
4. Add enough dressing to the greens (including the radish greens, if available) to just coat, and toss.
5. Arrange the greens, plums, radishes, and sliced celery root on the salad plates. Drizzle a bit more dressing over the plums and radishes.