Romaine Salad with Plum Ginger Dressing

  • Serves

    serves 6


Fans of carrot-ginger dressing will appreciate this riff on the classic, as developed by cookbook author Leah Koenig. Here, sweet summer plums blend with miso and ginger to complement a crunchy romaine and radish salad.



  • 3 red plums, pitted and quartered
  • 1 small shallot, peeled and sliced
  • 2 inches fresh ginger, peeled and thinly sliced crosswise
  • 2 tbsp. white miso
  • 1 12 tsp. sugar
  • 1 tbsp. rice vinegar
  • 2 tbsp. sesame oil
  • 14 cup canola oil
  • Salt and fresh-ground black pepper, to taste


  • 2 romaine lettuce hearts, roughly chopped
  • 4 small radishes, thinly sliced
  • 1 Kirby cucumber, peeled, sliced lengthwise and thinly sliced crosswise
  • 1 ripe avocado, pitted, peeled and cut into ½ -inch cubes
  • Salt and fresh-ground black pepper, to taste


Step 1

In a blender or food processor, combine all the ingredients for the dressing, except the oil. Puree until smooth and slowly drizzle in the oil until emulsified. Season with salt and pepper.

Step 2

In a large bowl, add the romaine, radishes, cucumber and avocado. Toss with half the dressing and season with salt and pepper. If desired, add remaining dressing or serve alongside.

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