Last night, with one little Sierra Sweet plum and a green shiso leaf from my garden, I decided to make a simple dressing. My inspiration was my childhood love of eating umeboshi - the small pink or red, lip puckering preserved plums from Japan. With best intentions, I was disappointed with the result; with muted flavors, it was nothing like what I wanted it to taste like. Instead of tossing, I transferred the dressing to a jar and put it in the fridge - thinking I would doctor it into something I could use. Apparently, all it needed was time - today the dressing is bright, sweet and tangy - it even reminds me a little of my taste memory of ume. This would be delicious on a green salad, with tofu, a piece of grilled or broiled salmon, or even as an unusual dressing for soba. It is easily doubled or tripled to serve a crowd. —gingerroot
- Makes about 1/4 cup
Sierra Sweet plum, destoned and chopped
green shiso leaf, rolled and cut into chiffonade
sea salt to taste
- Combine first four ingredients in a blender. Puree to combine. Add salt to taste. Transfer to a glass jar with a lid, refrigerate overnight. Use as desired. Enjoy!