I seem to have gone plum bonkers recently. However, I’ve decided to limit plum blog posts to two – one savoury and one sweet (the latter will be coming up soon). This recipe is loosely based on one in Claus Meyer‘s book, Salatværksted. Not that there is anything wrong with Claus’s version, I just fancied making it with some other ingredients. It’s really tasty eaten on its own or with some good meat. I imagine it would be a great accompaniment to game, the season of which is also upon us here in Denmark. Enjoy!
[The green bowl in the first picture is a special guest in this blog entry. I inherited it from my grandmother who used to serve me porridge for breakfast in it when I stayed with her as a child. I thought this yummy salad would do it justice for a photo shoot].
Serves a hungry family of 4-5
10 ripe plums, sliced in half
a little sugar
200g spelt (or pearl barley)
100g hazelnuts or almonds, chopped
sprig of rosemary, chopped
1 dessertspoon butter
cold-pressed rapeseed oil (or your oil of choice for cooking)
200g chanterelle mushrooms, brushed clean
½ savoy cabbage, sliced
1 spring onion, sliced
salt & pepper
3 dessertspoons balsamic vinegar
4 dessertspoons olive oil
2 dessertspoons ruby port
½ clove garlic, chopped
salt & pepper
Heat the oven to 130° C
Place the halved plums on a lined baking sheet and sprinkle with a little sugar and salt. Place in the oven for about 1½ hours. Leave to cool once finished.
Cook the spelt/barley according to the instructions on the packet.
Toast the nuts on a pan. Add a little butter, the chopped rosemary and a little salt. Remove and set aside.
Melt the remaining butter on the frying pan and add some oil. Sauté the mushrooms gently. Then add the sliced cabbage and spring onion and sauté for a further couple of minutes. Season to taste with salt and pepper. Remove from the heat.
Make the vinaigrette by whizzing all the ingredients together with a fork or a hand blender, if you have one.
Place the drained spelt in a salad bowl. It’s best if you let it cool slightly. Then add the mushrooms, cabbage and spring onion. Mix and then gently add the plums. Spoon the dressing over the salad and mix in. Finally, sprinkle the toasted nuts over the top. Season further with salt and pepper if need be.
This salad can be served warm or cold.