PLUM & RADICCHIO SALAD

The success of this salad lies with making the dressing in advance, so the flavours infuse and mellow. It also relies on choosing plums at just the right ripeness. Not too firm, when the flesh is on the sour side, the skin astringent and the pit difficult to remove. And you don’t want over ripe, when the flesh is too soft and not cutting into clean wedges. You’re looking for sweet and firm flesh. The season stretches from summer through to autumn, so you’re sure to find a favourite or two. Dress the radicchio leaves lightly but thoroughly. When you take a bite, they act as flavour and texture contrast blanket around the plum.  

serves 4 

 1 small radicchio, base trimmed and leaves separated 

4 plums (try Blood, Louisa, Satuma), halved and pit removed, each half cut into wedges 

⅓ cup Greek natural yoghurt (or crème fraiche) 

Small handful of mint leaves, or basil leaves (optional) 

Dressing: 

50ml (2 ½ tablespoons) Crittenden’s white wine vinegar 

1 teaspoon sea salt flakes 

2 teaspoons honey 

1 small golden shallot, finely chopped 

1 teaspoon finely chopped fresh rosemary leaves 

1 tablespoon pomegranate molasses (if not available, use balsamic vinegar) 

80ml (⅓ cup) extra virgin olive oil 

Firstly, make the dressing. The longer the mixture sits the better the flavour. In a medium-large bowl, whisk the white wine vinegar, salt, honey, shallots and rosemary, to mix well and dissolve the salt. Leave for 15 minutes. Slowly add the oil while whisking constantly. Set dressing aside. It can be made a few hours ahead. 

When ready to serve, strain the dressing through a small sieve into a clean jar discarding the shallots and rosemary. Place the radicchio leaves into the bowl and drizzle a tablespoon of dressing over the leaves, then with clean hands toss to lightly coat the leaves adding a spoonful of dressing at a time, only if needed.  Arrange the leaves over a platter. Place the plum pieces in the bowl and drizzle in another spoonful of dressing or more, tossing gently once or twice to coat all over. Scatter over the plum pieces, drizzle a little dressing more over the top. (Any remaining dressing can be stored in the jar with lid on, in the fridge for up to 3 days). Thin the yoghurt or crème fraiche with a tablespoon of cold water. Dollop over the salad. Garnish with a scattering of  fresh mint or basil leaves, if using. 

Recipe by Fiona Hammond January 2025