Bon Apetit, August: Plum Salad with Parmesan and Black Pepper

Bon Apetit, August: Plum Salad with Parmesan and Black Pepper

First of all, before you tar and feather me, I KNOW IT’S NOT AUGUST. Okay, glad we got that settled. But here’s what’s going on; a wise and deserving cousin got me a subscription to Bon Appetit for my birthday. As in, the honest to goodness paper magazine that shows up in my mailbox each month, filled with glossy pictures and drool-worthy recipes and funny lines written by some editor high up in the One World Trade Center whose life I look at with envy.

I thought it would be fun to cook at least one recipe from each issue, and share them with you. Now, this is not a promise, because if I get an issue filled with only lobsters and eels, I ain’t goin’ there. But August’s issue had such lovely fruit dishes, and this one in particular caught my eye because it’s simple, a little strange, and so very pretty. So quickly make it before the plums are no longer taking over the grocery stores! This is my simplified version, and you can find the original here, if you’d like to see.

INGREDIENTS

  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. honey
  • ½ tsp. cracked black pepper, plus a little extra
  • 6 ripe red or black plums, plus a couple to eat on your way home from the store
  • ¼ cup shaved Parmesan, plus more for serving
  • 2 Tbsp. extra-virgin olive oil
  • Sea salt

PREP

  • Without bothering to halve the plums first, slice them thinly.
  • Stir vinegar, honey, and pepper in a medium bowl until honey is dissolved. Add plums and Parmesan and toss.
  • Transfer to a shallow bowl or plate. Top with more Parmesan, drizzle with oil, and season with salt and more pepper.

SERVES: 4

It turned out tangy and delicious and a touch spicy (I used a bunch of pepper on top, because it was so pretty!), and in writing this post, I am afraid I have sealed the fate for tonight’s dinner once again.

I served this salad alongside meatball sliders, aka, meatballs I cooked in some Hawaiian BBQ sauce that caught my fancy, and served on slider buns with spinach and cheddar cheese. It was a winning meal in every way.

I would tell you that between two of us we ate this whole salad which is supposed to serve 4 (and most of the meatballs), but I am a girl and am not supposed to admit such things. So I’ll leave you in the dark in that regard and just tell you that you really should try this if you like plums and vinegar and Parmesan.

A Year Ago:

Travel Guide to Ohio

Stages of Car Shopping for the Uninformed Girl

Two Years Ago:

Side Hugs and Tall Girls

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