Vegetarian Recipe: Dapple Dandy Pluot Salad

Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.

Chef Ray Garcia is the executive chef at Fig Restaurant at the Fairmont Hotel in Santa Monica. He likes to use the pluots from Ron Cornelson’s stand at the Santa Monica Farmers’ Market in salads. He first shared this recipe for Dapple Dandy Pluot Salad on August 27, 2011.

Keep reading for the full recipe…

Serves 4 people

4 Dapple Dandy pluots

Approximately 25 slices of Coppa Piccante

1 cup frisee

1 cup yogurt

2 tablespoons Champagne vinegar

1 tablespoon sage, chiffonade

Extra virgin olive oil, as needed

Salt and pepper to taste

Cut pluots into desired shapes and sizes. An assortment of wedges usually works well for presentation.

Mix yogurt with sage and vinegar then season.

Toss frisee and arugula with extra virgin oil olive, salt and pepper.

Arrange pluots, coppa, and dollops of the yogurt around plate as desired.

Garnish with clusters of the frisee mixture.