*(c)2013 By Makini Howell. All rights reserved. Excerpted from Plum: Gratifying Vegan Dishes from Seattle's Plum Bistro by permission of Sasquatch Books (£20.00, available to buy at www.thegmcgroup.com).
Grilled black plum and jicama salad
Photography by Charity Burggraaf
GRILLED BLACK PLUM AND JICAMA SALAD
WITH RADICCHIO ( GF )
I like this sharp-sweet salad in the shoulder season when late summer gives way to early fall. Delectable, tart plums are at their best as the summer ends, while rich, bitter radicchio is just starting to come into its own. The ricotta helps tie their flavors together, while jicama gives the dish a nice layer of crunch.
Makes 4 servings
For the salad:
1 tablespoon canola oil
1 cup Basil Soy Ricotta (recipe follows)
Sea salt and freshly ground pepper
4 medium plums (about ¾ pound), halved and pitted
2 large limes
1 large head radicchio, torn into bite-size pieces
1 small head butter lettuce, torn into bite-size pieces
8 ounces jicama, peeled and cut into
¼-inch matchsticks (about 1 cup)
4 serrano chilies, seeded and thinly sliced
For the dressing:
2 tablespoons olive oil
2 tablespoons agave syrup
½ teaspoon sea salt
½ teaspoon freshly ground pepper
To make the salad, heat the oil in a medium skillet over medium-high heat. Add the ricotta and cook for 5 to 10 minutes, stirring occasionally, until it browns on the bottom and acquires a drier texture. Set aside.
Preheat a stovetop or outdoor gas grill for 5 minutes on high heat.
Sprinkle the salt and pepper evenly over the cut side of the plums, both the edges and inside cavity. If using an outdoor grill, oil the grate so the plum skins don't stick. Grill the plums for 2 to 3 minutes on each side, until distinct grill marks form. Remove the plums to a plate and set aside.
Zest the limes, taking care to avoid the bitter pith, then juice them, reserving the juice for the dressing. (You'll need 4 teaspoons of zest and ¼ cup juice.) Put the radicchio, lettuce, jicama, lime zest, and chilies into a large bowl and toss gently. Set aside while you make the dressing.
To make the dressing, whisk the oil, reserved lime juice, agave syrup, salt, and pepper in a medium bowl.
To serve, divide the salad among 4 plates. Arrange 2 plum halves on top of the salad on each plate. Drizzle the dressing over the salad and sprinkle the ricotta on top.
BASIL SOY RICOTTA ( GF )
The trick to this recipe is using a mild-flavored, firm silken tofu and draining it completely. This will give you a sturdy, creamy ricotta that, when cooked, takes on a slightly crumbly texture. If you use a blender instead of a food processor, make the ricotta in two batches so it doesn't get overworked.
Makes about 2½ cups
1 (14- to 16-ounce) package firm silken tofu (such as Island Spring's
Silken Firm Tofu), water completely drained
1 teaspoon dried basil
½ teaspoon chopped garlic
1 teaspoon sea salt
1 teaspoon freshly ground pepper
¼ cup olive oil
2 teaspoons evaporated cane juice
2½ tablespoons freshly squeezed lemon juice (from 1 medium lemon)
2 tablespoons chopped fresh basil leaves (about 5 large)
Put the tofu, dried basil, garlic, salt, pepper, oil, cane juice, and lemon juice (or more lemon juice to taste) in a blender or the bowl of a food processor. Blend in short bursts until the mixture is smooth, about 3 to 5 minutes. Add the fresh basil and continue blending until it's thoroughly incorporated and the mixture is creamy, about 15 to 20 seconds. It will keep in the refrigerator for 7 to 10 days.