I make a lot of salads with fruits during the summer months, and definitely this prune plum salad is one of my most faves. Just before flying back to Japan, plums were coming close to the end of season and super cheap like $0.99/lb in Vancouver, so I had to take this opportunity, because I knew that I wouldn’t see the mountain of plums – everything is smaller and neatly packed in Japan.
Here’s the ingredients:
Prune Plums (not too riped ones)
Olives (generous amount, mince some and slice the rest, so it sticks well with plums and look nice on the plate.)
S & P
Maple Syrup (yeah Canada, eh!)
Prune Plums in Japan is much sweeter, so might as well just omit Maple Syrup. Also a store brought French Vinaigrette works too! 🙂
Bit of chives, parmesan cheese and walnuts…that’s all I had in my fridge. As I was way too lazy to go for grocery shopping so made veggie gyoza with them.
Massage the chives with a pinch of salt, then squeeze out excess water. Add to grated parmesan cheese and chopped walnuts, season with your favourite spices, and wrap with gyoza wrapper. I made dipping sauce with lemon juice, S&P, and olive oil and a dash of truffle oil, which was an absolute success!
Have you had Belgian Endives before? That looks like Napa Cabbage(Hakusai) sans wrinkles and tastes somewhat similar but is a little bitter than Hakusai. I love this bitterness! My French friend corrected my pronunciation from endaiv toa:ndiv which I left with a simple “a-ha” just because I can’t do the sound sexy like her, and moved on to make this fantastic salad instead.
I think stilton cheese is commonly used in endive salad, but I used Applewood Smoked Cheddar this time.
Endive x 3 heads, radishes, parsley, crushed pistachio, and grated Applewood Smoked Cheddar! Unfortunately this salad can be a real harm on your wallet especially in Japan. Not only the cheese, pistachio is expensive too. But the point is, the combination of “smoked” cheese and some kind of nuts with the endive is the key. So you can replace those ingredients with almonds and Smoked Gouda which are much easier to find in Japan, and way more reasonable. If you want you can also replace the Endive to Hakusai. Yeah, screw that a:ndiv !
The dressing is simple. Lemon juice, garlic, EVO, S&P, Dijon Mustard(grainy one), and yogurt.
Boil Collard greens: cut stems off, and peel the bottom of the leaves thin enough to roll easily. Boil one by one from the bottom for 30 seconds, then the leafy part, for about a minute total. Put it in a colander, no blanching, just let it cook and cool.