Best Grilled Plum Salad Recipes

GRILLED PLUM SALAD

Steps:

• Preheat a grill or grill pan to medium high.
• For the dressing: In a large bowl whisk together the honey, vinegar, extra-virgin olive oil and 1/4 teaspoon salt until emulsified. Set the bowl aside.
• For the salad: Drizzle the plums with the olive oil and season with 1/4 teaspoon salt. Place the plums on the hot grill and cook until golden brown all over, about 1 minute per side. Remove from the grill and let cool slightly before cutting into wedges.
• Add the radicchio and endive to the bowl with the dressing, season with 1/4 teaspoon salt and toss well to coat. Add the plums and toss gently. Sprinkle with the feta and pistachios.

GRILLED RADICCHIO AND PLUM SALAD

Steps:

• Bring water, wild rice, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain any excess liquid, fluff rice with a fork, and cook uncovered 5 minutes more. Set aside.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Place radicchio and plum wedges on skewers. Coat in 1 tablespoon olive oil and season with salt.
• Grill skewers on the preheated grill just until slightly charred, 1 to 3 minutes per side.
• Let radicchio and plums cool slightly, about 2 minutes. Slice radicchio into smaller, bite-sized pieces and arrange with plums on a plate. Sprinkle cooked wild rice on top and add goat cheese, basil, thyme, remaining 1 tablespoon olive oil, balsamic vinegar, salt, and pepper.

GRILLED PORK AND PLUM SALAD

Steps:

• Preheat a grill to medium high. Combine the five-spice powder, brown sugar and cayenne in a small bowl. Butterfly the pork: Slice lengthwise down the center, stopping about ½ inch before cutting all the way through. Open the pork like a book and flatten slightly with your hands. Lay a piece of plastic wrap on top and pound with the flat side of a meat mallet or a skillet until ½ inch thick. Season with salt and black pepper, then rub all over with the five-spice mixture; set aside. (This can be done up to 2 hours ahead; cover and refrigerate.)
• Make the dressing: Whisk the vinegar, honey, soy sauce, mustard and ginger in a small bowl. Slowly whisk in 1/4 cup vegetable oil until smooth. Refrigerate until ready to serve.
• Brush the pork with 1 tablespoon vegetable oil. Grill until well marked and just cooked through, about 6 minutes per side. Transfer to a cutting board and let rest at least 5 minutes.
• Toss the plums and scallions with the remaining 1 tablespoon vegetable oil and season with salt and black pepper. Grill, turning, until lightly charred, about 3 minutes. Transfer to the cutting board.
• Combine the cabbage, snow peas, carrots, bean sprouts, mint and cashews in a serving bowl. Chop the pork, plums and scallions and add to the bowl along with the dressing; season with salt and black pepper and toss.

GRILLED SHELLFISH AND POTATO SALAD WITH AVOCADO SALSA, SCALLION OIL, AND PLUM COULIS

Steps:

• Chop enough scallions (including greens) to measure about 1 1/4 cups and in a blender purée with oil and salt and pepper to taste until smooth. Pour purée through a fine sieve into a bowl, pressing hard on solids. Discard solids. Scallion oil may be made 1 day ahead and chilled, covered. Bring oil to room temperature before using.
• In a large saucepan cover potatoes with salted cold water by 1 inch and simmer until just tender, about 7 minutes. In a colander drain potatoes and rinse under cold water to stop cooking. Pat potatoes dry. Potatoes may be prepared up to this point 1 day ahead and chilled, covered. Halve potatoes lengthwise. In a bowl toss potatoes with 1 tablespoon olive oil and season with salt and pepper.
• Peel and devein shrimp. Remove tough muscle from side of each scallop if necessary. Pat shellfish dry and in a bowl toss with remaining 2 tablespoons olive oil and salt and pepper to taste.
• Prepare grill.
• Grill potatoes, cut sides down, on an oiled rack set 5 to 6 inches over glowing coals 1 to 2 minutes on each side, or until lightly charred. Grill shrimp and scallops 2 minutes on each side, or until just cooked through and golden brown. (Alternatively, sauté potatoes and shellfish in a lightly oiled non-stick skillet in batches over moderately high heat.)
• Spoon salsa onto centers of 6 plates and mound mesclun on top. Arrange shellfish and potatoes around salsa and greens (see photograph, page 72). Drizzle shellfish and potatoes with some scallion oil and drizzle greens with some coulis. Serve remaining scallion oil and coulis on the side.

SPICY GRILLED SHRIMP WITH PLUM SALAD

Steps:

• Combine oil, jalapeno, and garlic in a saucepan; bring to a simmer. Remove from heat; set aside until completely cool.
• Place plums in a bowl; sprinkle with sugar. Toss to combine. Add sake, shiso, and zest; stir to combine. Set aside for at least 15 minutes to allow flavors to meld.
• Heat a grill or broiler. Toss shrimp with oil; season with salt and pepper to taste. Grill until cooked through, about 4 minutes per side. Serve with plum salad.

GRILLED SCALLOPS WITH FARRO AND PLUM SALAD

Steps:

• Cook the farro as the label directs. Meanwhile, whisk the orange juice, vinegar and olive oil in a large bowl; season with 1/2 teaspoon each salt and pepper. Add the plums, fennel, shallot and jalapeño and toss well to coat.
• Preheat a grill to medium high and oil the grates. Toss the scallops with the coriander, orange zest and 1/4 teaspoon each salt and pepper. Grill the scallops until browned, about 2 minutes per side. Transfer to a large plate.
• Fluff the farro with a fork and add it to the plum-fennel mixture. Stir in the mint. Divide the farro salad among plates and top with the scallops.

GRILLED SQUID AND PLUM SALAD WITH CILANTRO, MINT, AND PEANUTS

Steps:

• Whisk together lime juice, vinegar, sugar, sesame oil, chile paste, and 1/4 teaspoon salt.
• Cut squid bodies open to make flat pieces and, holding knife almost parallel to work surface (at a 30-degree angle), score inner side of flattened squid in a crosshatch pattern (do not cut all the way through). Pat squid bodies and tentacles dry and toss with vegetable oil, 1/4 teaspoon salt, and pepper.
• Heat lightly oiled grill pan over moderately high heat until hot but not smoking, then grill squid bodies, in batches if necessary, crosshatch sides down first, turning once, until just cooked through (squid will curl up as it cooks), about 2 minutes. Transfer to a cutting board as grilled and keep warm, covered. Grill tentacles in same manner. Cut squid bodies crosswise into 1-inch pieces.
• Grill plums, in batches if necessary, turning once, until grill marks appear, about 2 minutes. Transfer as grilled to a bowl.
• Toss cabbage with cilantro, mint, scallion, 1/4 cup peanuts, half of dressing, and remaining 1/4 teaspoon salt. Mound salad on plates and top with squid and plums. Drizzle with dressing to taste and sprinkle with remaining 1/4 cup peanuts.

GRILLED PLUM SALAD WITH AGED GOUDA AND PECANS

Steps:

• For the dressing: Whisk the vinegar, honey, 3/4 teaspoon salt, and pepper to taste in a large bowl. Gradually whisk in oil, starting with a few drops and adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Set aside.
• For the salad: Heat a grill pan over medium-high heat. Brush the plums with olive oil and sprinkle with salt and pepper to taste. Grill the plums until slightly soft, about 1 minute per side. To get distinct grill marks, resist the temptation to move the fruit around on the pan as it cooks. Cut the plum wedges in half crosswise and toss with the dressing. Set the plums aside to marinate in the dressing for 15 minutes. (The salad can be prepared up to this point 1 hour before serving.)
• Right before serving, toss the greens with the plums and dressing. Divide the salad among 4 serving plates and scatter the cheese and pecans over the tops.

GRILLED CHICKEN SALAD WITH PLUM VINAIGRETTE

Steps:

• Soak sixteen 5-6-inch long wooden skewers in.
• water for 30 minutes.
• For the vinaigrette:.
• Combine vinegar; plum sauce, preserves, or sweet-and-sour sauce; oil; coriander;; and pepper in a small mixing bowl. Reserve 1/4 cup for brushing sauce; set aside remaining vinaigrette for salad dressing.
• Thread chicken strips accordion-style on skewers. Cut each plum into 8 wedges; thread onto remaining 8 skewers.
• Grill skewered chicken on the rack of an uncovered grill directly over medium high coals for 8 to 10 minutes or until the chicken is tender and no longer pink, adding the skewered plums during the last 3 minutes and brushing occasionally with the 1/4 cup plum vinaigrette.
• Meanwhile, cook pea pods, covered, in a small amount of boiling water for 2 to 4 minutes or until crisp-tender. (Or place pea pods and 2 tablespoons water in a 1-qt. microwave-safe casserole. Micro cook, uncovered, on 100% power (high) for 2 to 2 1/2 minutes or until crisp-tender). Drain.
• To serve:.
• Toss together pea pods and greens in a large bowl. Arrange pea pod mixture; chicken, and plums on 4 dinner plates. Serve with remaining plum vinaigrette.

SPICY GRILLED SHRIMP WITH PLUM SALAD

Steps:

• Combine oil, jalapeno and garlic in a saucepan; bring to a simmer. Remove from heat; set aside until completely cool. Place plums in a bowl; sprinkle with sugar. Toss to combine. Add sake, shiso and zest; stir to combine. Set aside for at least 15 minutes to allow flavors to meld. Heat a grill or broiler. Toss shrimp with oil; season with salt and pepper to taste. Grill until cooked through, about 4 minutes per side. Serve with plum salad.

GRILLED PLUM AND PISTACHIO SALAD

Steps:

• Preheat a grill pan over medium-high heat.
• In a large bowl, toss together the plums, 1 tablespoon olive oil and 1/4 teaspoon salt. Place the plum wedges on the hot grill pan and grill until nice grill marks have formed, 1 to 2 minutes per side. Remove to a plate to cool slightly.
• To the large bowl add the lettuce, basil, mint, white balsamic vinegar, remaining 1 tablespoon olive oil, and remaining 1/4 teaspoon salt. Using your hands, gently toss to coat the greens, being careful not to bruise the lettuce. Sprinkle the salad with the pistachios and gently place the plums on top. Sprinkle with the ricotta shavings and serve.