Notes: Look for mizuna, a crisp, feathery salad green, at farmers’ markets and well-stocked groceries in the spring and summer. You can also substitute arugula or mustard greens, or use a mix of all three. If elephant heart plums are unattainable, use any type of plum; just try them out first and make sure they’re sweet, not sour.
At The Kitchen, our salad dressings are always simple and made to order. A simple salad like this requires only a fresh lemon and some olive oil. The flavor of a fresh-squeezed lemon is so important, so please do not substitute bottled lemon juice.
Use a potato peeler to shave the Parmesan cheese.
Ingredients: 6 elephant heart plums
1 whole lemon
1/4 cup good-quality extra-virgin olive oil
Salt and pepper
6 handfuls mizuna leaves
1 cup shaved Parmesan cheese
Instructions:
1. Pit plums. Cut plums into eighths, capturing any juices in a large bowl. Set aside plum wedges. To plum juices, add juice squeezed from 1 lemon, olive oil, and a pinch of salt and pepper. Briefly whisk together with a fork, then taste. Adjust to your liking with more lemon juice or salt. (Remember that you will be adding things to the dressing; flavors should be balanced and strong.)
2. When you are happy with the dressing, toss plums and mizuna into the bowl. Garnish with shaved Parmesan.
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