Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Advanced Search
All Access| |
Advanced Search
Recipe

Arugula Salad with Plums and Pine Nuts

By Shelley Wiseman August/September 2014 Issue
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.

Ingredients

  • 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

Preparation

  • In a blender, purĂ©e 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.

(1 rating) Read Reviews
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Ingredient Spotlight

Reviews

Rate or Review

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.

Rate this Recipe

Write a Review

Related Recipes

What We're Cooking Now

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

From the Shop

Browse the Shop

Connect

Follow Fine Cooking on your favorite social networks

Fine Cooking Magazine

Follow

Newsletter

Love to cook? Sign up today to get daily recipes and more from Fine Cooking plus special offers

Site Links

© 2020 The Taunton Press, Inc. All rights reserved.

Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.

Fine Cooking Magazine - June/July 2020

Subscribe today and save up to 44%

Subscribe

Double Check

Do you really want to delete the list, ?

Note

This won't delete the recipes and articles you've saved, just the list.

This feature has been temporarily disabled during the beta site preview.

Add/Edit a private note for this recipe

This note is only visible to you.

Double Check

Are you sure you want to delete your notes for this recipe?

You must be a magazine subscriber to access this feature.

Fine Cooking Cover

Subscribe today and save up to 44%

Subscribe

Or learn more

Already a subscriber?

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial