Recipe

Easy Plum Dressing

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This recipe was entered in the contest for Your Best Recipe for Plums
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gingerroot's Notes: Last night, with one little Sierra Sweet plum and a green shiso leaf from my garden, I decided to make a simple dressing. My inspiration was my childhood love of eating umeboshi - the small...
Last night, with one little Sierra Sweet plum and a green shiso leaf from my garden, I decided to make a simple dressing. My inspiration was my childhood love of eating umeboshi - the small pink or red, lip puckering preserved plums from Japan. With best intentions, I was disappointed with the result; with muted flavors, it was nothing like what I wanted it to taste like. Instead of tossing, I transferred the dressing to a jar and put it in the fridge - thinking I would doctor it into something I could use. Apparently, all it needed was time - today the dressing is bright, sweet and tangy - it even reminds me a little of my taste memory of ume. This would be delicious on a green salad, with tofu, a piece of grilled or broiled salmon, or even as an unusual dressing for soba. It is easily doubled or tripled to serve a crowd.

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Makes about 1/4 cup

1 Sierra Sweet plum, destoned and chopped Ask a question about this ingredient

1 green shiso leaf, rolled and cut into chiffonade Ask a question about this ingredient

1 tablespoon rice vinegar Ask a question about this ingredient

1/4 cup canola oil Ask a question about this ingredient

sea salt to taste Ask a question about this ingredient

Combine first four ingredients in a blender. Puree to combine. Add salt to taste. Transfer to a glass jar with a lid, refrigerate overnight. Use as desired. Enjoy!
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4 Comments on Easy Plum Dressing

AntoniaJames added about 1 year ago

Yes!! Very, very nice. I'm so glad you didn't toss out on the evening you made it. If you could not get shiso leaves (hard to believe, but it's one of the few things I've had a lot of trouble finding locally), what would you use? I am so looking forward to trying this. ;o)

gingerroot added about 1 year ago

Thanks AJ! For me, what I love about shiso is that it has a lot of familiar notes - citrus, basil, anise, cinnamon - but less aggressive, more delicate and a little earthier. My mom had some lemon basil and I sprinkled a tiny bit of cinnamon on it and it actually smelled a lot like shiso (to me, at least). So, maybe lemon basil (with a touch of cinnamon)? I will get some from her tomorrow and try it with the one Sierra Sweet I have left and let you know.

AntoniaJames added about 1 year ago

Hey, I hope this isn't too late . . . . I was in Chinatown (in Oakland) this morning and lo and behold, there was a shiso plant at the market next to the one where I usually shop! So now I have all the shiso that I need, at least for a while. I'm so excited! I've been looking for shiso for so long. At the same time, by the way, I learned that the market where I found the shiso is now run by a Vietnamese family, so it is well stocked with a lot of grocery items imported from Viet Nam and Thailand, which I have also had trouble finding. They had the most gorgeous little rolls for making banh mi, freshly baked. Will be making your dressing today, to use tomorrow! Thank you so, so much. ;o)

gingerroot added about 1 year ago

So glad you found a little shiso plant (and a source for SEAsian ingredients)! Not to worry, I am three hours behind CA and my daughter and I have had a slow start this morning. Enjoy the dressing - I had it last night on a big dinner salad (mizuna and red oak lettuce) with beets, radishes and grilled chicken - it was delicious!