These summer salads amplify the bounty of seasonal produce with intensely flavored dressings that are easy to make. Simple is anything but boring when you can make a fresh dressing in minutes. Choose the right emulsifier to add to your dressing to prevent separation, whether you prefer it flowy or full-bodied, there is an additive that can help you customize it that spot where it’s just right.
Ingredients
- Vinaigrette Ingredients:
- 120g (½ cup) Pineapple, Peeled and Diced
- 3g (2 tbsp) Sugar
- 240g (1 cup) White Distilled Vinegar
- 60g (⅓ cup) Pistachios
- 5g (1 tbsp) Salt
- 240g (¼ tsp) Neutral Flavored Oil (Or Pistachio Oil)
- Choose One Emulsifier From the List Below:
- 16g (1 tbsp) Soy Lecithin Powder
- 2.7g (½ tsp) Polysorbate 80
- 27g (2 tbsp) Acacia Gum
- 0.5g (⅛ tsp) Perfected Xanthan Gum
- 5.4g (1 tbsp) 210s
- 2.2g (½ tsp) Perfected Guar Gum
- Salad Ingredients:
- 400g (14 oz) Baby Kale or Baby Spinach
- 2 Plums
- 120g (4 oz) Goat Cheese
- 4 Thai bird chilis, Seeded & Thinly Sliced
- 8 Pistachios, Chopped
- 1 Pinch Salt (per salad)
- 1 Pinch Black pepper (per salad)
Equipment
- Blender
- iSi Whiping Siphon
Timing
Active Time: 20 Minutes
Total Time: 4 Hours
Yield
4 Servings
-
Prepare Pineapple Vinegar
In an iSi whipping siphon add the pineapples, sugar, and vinegar. Seal the container and charge with 1-2 cream charges, shake well and allow it to rest for 4-24 hours.
Release the pressure on the iSi and strain out the pineapple vinegar.
Measure off 240g for the recipe.
-
Create Dressing
In a Blender, combine the pineapple vinegar, pistachios, emulsifier, and salt. Cover the blender and blend for 1 minute.
Keep the blender on low speed and slowly add the oil in a thin steady stream until all combined and emulsified, this will take anywhere from 1 minute to 3 minutes depending on how slowly you pour.
Remove from the blender and place it in a sealed container.
Refrigerate until needed.
-
Prepare Plums
Preheat oven to 350°F.
Slice the plum in half. Remove the pit and stem. Drizzle just enough neutral flavored oil on the plumbs and add a pinch of salt. If your plums are not very ripe you can also add a large pinch of sugar as well.
Place the plums on a sheet pan flesh side down and place them in the oven for 10 minutes or until softened and the skin have begun to split.
Once finished the plums can be served either warm or cold depending on the presentation you prefer.
-
Mix Salad
To make the salad, place 3-4 oz of kale or spinach in a bowl and dress the greens with 2 tbsp of the pineapple and pistachio vinaigrette. Add a pinch of salt and black pepper to season the greens.
In the center of a plate place the roasted plum and top it with an ounce of goat cheese. Garnish the goat cheese with a few thinly sliced chilis. lay the dressed greens around the plate and sprinkle a few more chilis and chopped pistachios.
Repeat the process with the remaining ingredients to make up to 4 salads.
Serve immediately.
Summary
Recipe Name
Plum & Goat Cheese Salad
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 2 Review(s)
