Padma Lakshmi likes using yuzu (a sour Asian citrus fruit) in the vinaigrette for this salad, a simple but bold combination of spinach, basil and juicy plums. Yuzu can be hard to find, so a mix of lemon juice and lime zest is equally good here. Finishing the salad with flakes of sea salt gives it a nice unexpected crunch.
Terrific Green Salads
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1 tablespoon balsamic vinegar
1 teaspoon grated orange zest
1 teaspoon grated lime zest
Coarse sea salt, preferably red
Coarsely crushed black pepper
Two 5-ounce bags baby spinach
2 cups basil leaves, torn
2 black or red plums—halved, pitted and thinly sliced
How to Make It
In a small bowl, whisk the olive oil with the lemon and orange juices, the vinegar and the orange and lime zests. Season lightly with sea salt and black pepper.
In a large bowl, toss the spinach, basil and plums. Add the dressing and toss well. Sprinkle with sea salt and black pepper (so there are flakes clinging to the leaves) and serve right away.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.