Saturday, July 10, 2010
For the last week, it has been unbearably hot in New York. I haven't felt like cooking much after taking the subway home from work in 103 degree heat. It's just too hot to turn on the oven and cook. However, it's just the right temperature for making a summer salad. I like to make these salads after picking up some delicious summer fruit at the Union Square farmers market, which is near my office. This time I picked up some yellow Japanese plums, called Shiro plums, a wonderful sweet Japanese plum. They are quite tiny, so I picked up a handful for incorporation into a salad with my favorite nuts (hazelnuts), mixed greens and crumbled goat cheese. The mix of the sweet and the tart flavor of the plums is great in a summer salad like this. If you don't have access to Shiro plums or want to try out another fruit, I have also made this salad with apricots (which are actually my favorite fruit for this salad), nectarines and peaches - basically all of the stone fruits. I also can do this salad with strawberries and it's a great salad, too. However, if you are going to make the salad with strawberries, I recommend blending some of the fresh farmers' market strawberries right into the salad dressing along with a small amount of dijon mustard to make it nice, creamy and pink.
Sasha's Summer Stone Fruit Salad
Handfull of sliced Shino plums, or a couple of sliced apricots, peaches or nectarines
Organic mixed greens
Crumbled goat cheese
Balsamic vinegar & canola oil for the dressing