This simple salad of just four components, plus dressing, is elegant and unusual. To get the right balance of sweet, savory, tart, and peppery, make sure that the plums are juicy and ripe—prepare the salad in the summertime when stone fruits are in season. It’s best to assemble the dish in the kitchen but toss it at the table because it’s prettier in the “before” state, and also because arugula wilts very quickly. The dressing is highly seasoned, so we find it’s not necessary to add extra salt and pepper during tossing. But do pass additional dressing at the table for those who might want a little more.
SERVES 4 TO 6 AS A SALAD COURSE OR SIDE DISH
6 cups [120 g] loosely packed baby arugula
1/2 medium fennel bulb, trimmed, halved, cored, and cut crosswise into 1/8-in [4-mm] slices
2 medium green onions, dark and light green parts, thinly sliced on the bias
2 ripe medium red or black plums, halved, pitted, and cut into 3/8-in [1-cm] wedges
3 Tbsp Japanese-Style Toasted Sesame Dressing (page 80), plus more for serving
In a large bowl, toss together the arugula, fennel, and green onions and transfer to a serving platter. Scatter the plum slices over the greens and top with small spoonfuls of the dressing.
Just before serving, gently toss the salad to coat with the dressing. Pass additional dressing at the table.
