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Sam Stolper and Lena DondikThis is a really simple salad. You don't need to saturate the greens with dressing or fruit or nuts. The flavors, especially if you buy fresh ingredients from a farmers' market, will be strong enough with just small quantities, and the presentation will be prettier.
Food Editor's Notes: I was intrigued with this recipe, as I had never had plums in a salad before. The sweet plums complement the bitter arugula perfectly, and the almonds add color and crunch. The dressing is simple and classic. Use whatever amounts you like - you can't mess this up!IngredientsSaladOne bunch of fresh arugula3 small, ripe red-flesh plumsSlivered almondsDressingOlive oilBalsamic vinegar1. Wash and dry the arugula. Roughly remove stems and make a few cuts in the leaves so they are easier to eat in one bite. Divide the leaves into two individual summery salad bowls.2. Slice four sections from each plum, avoiding the harder center of the fruit. Lay half of the plum sections on each bed of greens, flesh side up (we think it's prettier this way). Do not peel the plums.3. Sprinkle a couple of dashes of slivered almonds on each salad - a little more than a tablespoon, maybe.4. Pour roughly one tablespoon of olive oil and one half-tablespoon of balsamic vinegar on each bowl of salad. Mix gently with your fork as you eat.Serves 2Sam Stolper is the Food Editor's son and an increasingly accomplished cook. He and his friend Lena Dodick often cook complete meals from scratch, using as many local, seasonal, fresh ingredients as possible.Plum and Arugula Salad with AlmondsShalomBoston.com
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