CHEF JAMIE'S GOLDEN SUMMER SALAD

J | My childhood home had two plum trees growing that created “flavor grenades”, a term that Nick from McFarlin Farms uses in reference to his stone fruit. They deserve the title, as Nick’s fruit is the best I’ve had since I was a child. This recipe features his Golden Globe Plums sourced from the Altadena Farmers’ Market. I go through stone fruit withdrawal in the offseason and in times of weakness will buy a South American grown fruit, but it’s always sad, watery and flavorless. Nothing compares to local, seasonal and organically grown produce, and as a byproduct, you support local farmers.

This recipe highlights the season, using farmers’ market sourced plums, garlic, cherry tomatoes, and sweet green peppers. Because of the heat, we’re adding cool and refreshing burrata from Gioia Cheese in South El Monte, CA, a small family owned cheese factory.

 Golden Summer Salad (Serves 2)

Ingredients

2 Golden Globe Plums, pitted and sliced

2 Tablespoons Almonds, Toasted and Slivered

Generous handful of Mixed Greens

Cherry Tomatoes, halved

1 Radish, thinly sliced

Burrata Cheese To Taste (Optional)

Sweet Green Pickled Peppers (Recipe to follow)

Golden Globe Plum Dressing To Taste (Recipe to follow)

Sweet Green Pickled Pepper Recipe (optional)

½ Cup Water

½ Cup Rice Vinegar

Sweet Green Peppers, Sliced

2 Cloves of Elephant Garlic, pealed and sliced

Salt To Taste

Method //

Combine all ingredients in a small saucepot and bring to a boil. Remove from pot and put into storage container and let sit until room temp. Use or store.

Golden Globe Plum Dressing

8 Ripe Golden Globe Plums, Pitted

½ Cup Apple Cider Vinegar

2/3 Cup Olive Oil

1 Tablespoon Honey

2 teaspoons Dijon Mustard

2 Tablespoons Cold Water

Salt To Taste

Salad Dressing Method // 

Put all ingredients into a blender except for oil. Blend on low and slowly and olive oil in a steady but slow stream. Add salt to taste.

Salad Assembly Method //

Add mixed greens to a large bowl

Top with sliced tomatoes, plums, radishes, peppers, almonds and burrata (optional)

Toss with Vinaigrette

Nutrition Facts about Plums

High content of unique phytonutrients called neochlorogenic and chlorogenic acid. These substances found in plum and prune are classified as phenols, and their function as antioxidants has been well-documented. They increase the bodies ability to absorb iron. They are also very high in Vitamin C.

Chef Jamie's Top 5 Kitchen Essentials

1. Victorinox Swiss Classic 6-Inch Wide Utility Knife, Serrated

2.   Liliane Collection Commercial Grade Absorbent 100% Cotton Kitchen Towels

3. Vollrath 52010 High Temperature Spatula

4. John Boos Reversible Maple Cutting Board

5. Dansko Men's Professional Oiled Leather Clog

Jamie Woolner is a Chef from Los Angeles who grew up with the Venice Beach sand beneath his feet. It is that place that spawned the name for his current restaurant, Pizza of Venice. Originally from Culver City, Woolner’s childhood home doubled as an urban farm, where his family housed free-range rabbits, chickens and quail and grew an abundance of produce. Woolner’s restaurant features seasonal fare from farmers markets, homemade hand cured meats all on a thin crust canvas.  

Jamie Woolner

Jamie Woolner is a Chef from Los Angeles who grew up with the Venice Beach sand between his toes. It is that place that spawned the name for his current restaurant, Pizza of Venice. Originally from Culver City, Woolner’s childhood home doubled as an urban farm, where his family housed free-range rabbits, chickens and quail and grew an abundance of produce. Woolner’s restaurant features seasonal fare from farmers markets, homemade hand cured meat to bring the city some of its most delicious food with heart and soul.