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Arugula Salad with Plums and Pine Nuts

Scott Phillips

Servings: 6

Plums add sweetness and body to a quick blender dressing for this elegant combination of peppery arugula, gently bitter radicchio, and rich pine nuts.


  • 1 lb. firm-ripe plums (about 4 medium), pitted and cut into 1/2-inch-thick wedges
  • 2 Tbs. extra-virgin olive oil
  • 1-1/2 Tbs. white wine vinegar
  • 1 Tbs. minced shallot
  • 1 tsp. fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 5 oz. baby arugula (5 packed cups)
  • 1 small head radicchio, cored and thinly sliced (1 packed cup)
  • 3 Tbs. toasted pine nuts

Nutritional Information

  • Calories (kcal) : 110
  • Fat Calories (kcal): 70
  • Fat (g): 8
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 0
  • Sodium (mg): 100
  • Carbohydrates (g): 10
  • Fiber (g): 2
  • Protein (g): 2


  • In a blender, purée one-quarter of the plum wedges with the oil, vinegar, shallot, thyme, 1/2 tsp. salt, and 1/4 tsp. pepper until smooth.
  • In a large salad bowl, lightly season the arugula and radicchio with salt and pepper. Add the remaining plums and the pine nuts, and toss with enough of the dressing to coat lightly. Serve drizzled with the remaining dressing.

Make Ahead Tips

You can refrigerate the dressing in an airtight container for up to 1 week.


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Reviews (1 review)

  • ndchef | 07/05/2014

    The 4 stars are because I had to monkey with the dressing - it was way too vinegary. Added an extra 1/2 plum, and some honey. I also didn't like the texture with the plum skins, so I strained it. Then it worked well, and I loved the plums and arugula together. Left out the radicchio, as I don't like the extreme bitterness. I will make it again this way.

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