Recipe du Jour

Summer Plum Salad

 
I am plum crazy!
 

The farmers market is overflowing with delicious varieties in every color. My kids are a little unnerved by the assortment. After all, plums are "supposed to be purple". But once teeth are sunk into the sweet, juicy flesh, color doesn't matter. (As it should be.)
 

The ancient Romans, Japanese, and Chinese all knew the plum, and its uses varied from fresh and dried fruit, to wine making, and medicinal use of the pit.
 

There are thousands of varieties worldwide and over a hundred available in the United States, mainly in the summer months. Colors include red, purple, green, yellow, amber, black, pink, and variegated. Most common are the Damson, Greengage, Satsuma, Golden, and Mirabelle. Dried plums are also popular, and go by the name prune. (Don’t get tricked into paying more for dried plums. They are still just prunes.)
 

Plums, like peaches, apricots, and cherries, are considered stone fruits because they have stones, or pits in the center. They need not be peeled because the skins are thin, and not offensive to the palate. However, if you insist, the skin can be removed by blanching and shocking, just the way you remove tomato skin. Score an "x" at the base of the ripened fruit, drop it in boiling water for 30 seconds, then immediately transfer it to ice water. When cool, the skin will slide right off.
 

Sweet plums and salty Roquefort are a delicious, though unusual, combination. Combined with this tangy dressing and crunchy nuts, this salad is an explosion of flavor.
 

Opal basil is another summer crop. It has a little more anise flavor than everyday green basil, but the green variety can be substituted.
 

INGREDIENTS
 

1 clove garlic, minced
2 scallions, minced
1 tsp. Dijon mustard
[1/2] tsp. kosher salt
[1/2] tsp. ground black pepper
3 TB. white wine vinegar
1 TB. honey
[1/3] cup olive oil
6-8 ripe plums, sliced into thin wedges
2 cups fresh opal basil leaves
[1/4] cup crumbled Roquefort cheese
1[1/2] cup pecan halves, toasted and cooled
 

METHOD
 

1. In a large bowl, combine garlic, scallions, mustard, salt, and pepper. Add vinegar, honey, olive oil, and blend well. Set aside.
 

2. In a salad bowl, combine plums and basil leaves. Add enough dressing to lightly coat, and toss thoroughly. Serve topped with Roquefort and pecans

 

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Techniques

Techniques

Techniques

Roquefort

 

 
 
Roquefort is the oldest blue cheese, favored by the ancient Romans 2000 years ago. It comes from the Aquitaine region of southwest France, where it is made from sheep's milk and cured in limestone caves. A tale is told of a shepherd that left a hunk of bread and sheep milk cheese in such a cave. When he found it later, and though it was covered with mold, he pronounced it delicious!

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