Romaine Salad with Plum Ginger Dressing

Name: Romaine Salad with Plum Ginger Dressing
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 3 red plums, pitted and quartered; 1 small shallot, peeled and sliced; 2 inches fresh ginger, peeled and thinly sliced crosswise; 2 tbsp. white miso; 1 1 ⁄ 2 tsp. sugar; 1 tbsp. rice vinegar; 2 tbsp. sesame oil; 1 ⁄ 4 cup canola oil; Salt and fresh-ground black pepper, to taste; 2 romaine lettuce hearts, roughly chopped; 4 small radishes, thinly sliced; 1 Kirby cucumber, peeled, sliced lengthwise and thinly sliced crosswise; 1 ripe avocado, pitted, peeled and cut into ½ -inch cubes; Salt and fresh-ground black pepper, to taste

Serves
serves 6

HELEN ROSNER

Fans of carrot-ginger dressing will appreciate this riff on the classic, as developed by cookbook author Leah Koenig. Here, sweet summer plums blend with miso and ginger to complement a crunchy romaine and radish salad.

Ingredients

FOR THE DRESSING:

3 red plums, pitted and quartered
1 small shallot, peeled and sliced
2 inches fresh ginger, peeled and thinly sliced crosswise
2 tbsp. white miso
1 ¹⁄₂ tsp. sugar
1 tbsp. rice vinegar
2 tbsp. sesame oil
¹⁄₄ cup canola oil
Salt and fresh-ground black pepper, to taste

FOR THE SALAD:

2 romaine lettuce hearts, roughly chopped
4 small radishes, thinly sliced
1 Kirby cucumber, peeled, sliced lengthwise and thinly sliced crosswise
1 ripe avocado, pitted, peeled and cut into ½ -inch cubes
Salt and fresh-ground black pepper, to taste

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Instructions

Step 1

In a blender or food processor, combine all the ingredients for the dressing, except the oil. Puree until smooth and slowly drizzle in the oil until emulsified. Season with salt and pepper.

Step 2

In a large bowl, add the romaine, radishes, cucumber and avocado. Toss with half the dressing and season with salt and pepper. If desired, add remaining dressing or serve alongside.