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)
- Cherry Tomatos
- Olives (generous amount, mince some and slice the rest, so it sticks well with plums and look nice on the plate.)
- Lemon juice
- 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! 🙂
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 to a: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.
The same carrot salad can be on top of zucchini boats! Garnish the roasted zucchini boats with the carrot salad, avocado, and olives. Don’t forget generous splash of olive oil and balsamic reduction.
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.
Carrot Salad: Mix shredded carrots, parsly, lemon juice, S&P, flaxseed oil.
Roll them together: Place smoked tofu strips, carrot salad, on the boiled collard green and roll tight like when you make wraps.
Serve with hummus. Yum Yum!
The same carrot salad also can be like this!