GOLDEN STATE

Explore California through these seasonal dishes that will take you on a West Coast road trip

- 

SUMMER SQUASH AND PLUM SALAD

Serves 6 to 8

Time 30 minutes, plus marinating time

INGREDIENTS

Cherry Blossom Vinaigrette

• 1 cup white balsamic vinegar

• 1/4 cup umeboshi plums (about 10), pitted

• 1/4 cup bonito flakes

• 2 tbsp white soy sauce

• 1/4 oz salted cherry blossoms, rinsed and squeezed dry

• 2½ tsp sugar

• 1 (5 x 7.5 cm) piece kombu, cut into pieces

Summer Squash and Plum Salad

• 5 medium pattypan squashes

• 4 medium zucchinis

• 5 greengage or other variety of firm plums

• 10 shiso leaves, torn or left whole

• 8 salted cherry leaves (also called pickled sakura leaves), rinsed, squeezed dry and torn into pieces

1. Vinaigrette: Combine the vinegar, umeboshi, bonito flakes, soy sauce, cherry blossoms, sugar and kombu in a Mason jar. Screw on lid and shake well, then let sit at room temperature overnight to thicken and infuse. Strain through a fine-mesh strainer and discard solids. Vinaigrette will keep in an airtight container in the fridge for up to 1 month.

2. Salad: Cut off and discard the tops and bottoms from squash. With your mandoline set at 3 mm, shave the pattypan squashes sideways into a large serving bowl to make thin discs. Shave the zucchinis lengthwise into the bowl to make long ribbons. Shave the plums into the bowl, turning them as you shave down to their pits. Mix the salad well with your hands. Use half of the vinaigrette to dress the salad, adding more, 1 tsp at a time, as needed. Mix the salad gently with your hands, then fold in the shiso leaves. Garnish with the cherry leaves and serve right away.

ROASTED CORN AND SMOKED BLUE CHEESE SALAD

Serves 6 to 8Time 30 minutes

INGREDIENTS