Roast Chickens with Plum

 We have a favorite Salad when we eat at MajorDomo. It is a Cherry Tomato and Fruit Salad with Sesame. Cathy adopted a recipe from the Momofuku Cookbook. We highly recommend this salad. It is delicious and a perfect summer salad when both Fruit and Tomatoes are at their peak.

For the main course we made Roast Chickens with Plum. You can find the recipe on our blog of: July 6, 2023. Click the date to get the recipe. Plums are naturally tart and this dish turns the Plums into a delicious sauce.

Cherry Tomato and Stone Fruit Salad

modified by us from the Momofuku Cookbook

 

SERVES 4

 

INGREDIENTS

3-4   of your favorite stone fruits sliced 

2       pints (1¼ to 1½ pounds) mixed cherry tomatoes

¼      cup sherry vinegar

1       tablespoon usukuchi (light soy sauce)

1       teaspoon Asian sesame oil

½      cup grapeseed or other neutral oil

Kosher salt and freshly ground black pepper

Shisho (or Basil) leaves, stacked atop one another, rolled into a tight cigar, and thinly sliced crosswise

Sesame Seeds

 

One of our favorite summer salads at Majordomo, is a derivative by them of a Cherry Tomato and Tofu Salad originally found in their sister restaurant cookbook named Momofuku

The above is our modification of the original substituting Stone Fruit for the Tofu and adding Sesame Seeds. This is a FABULOUS summer salad!

 

DIRECTIONS

 

1.            Slice the stone fruit

2.            Bring a large saucepan of salted water to a boil. Prepare an ice bath in a large mixing bowl. Cut a tiny X or slash into the bottom of about two-thirds of the tomatoes. Drop them, in batches, into the boiling water, and after 10 seconds, remove them with a slotted spoon and transfer them to the ice bath to cool. Slip the skins off the blanched tomatoes, put them in a bowl, and refrigerate for 10 minutes.

3.            Meanwhile, cut the remaining cherry tomatoes in half.

4.            Stir together the vinegar, soy sauce, and sesame and grapeseed oils in a large mixing bowl. Add all the tomatoes and toss to coat.

5.            To serve, place the stone fruit in shallow serving bowls, and sprinkle with a pinch of salt. Top each portion with about a cup of dressed tomatoes, season with a pinch of salt and a few turns of freshly ground black pepper, and garnish, generously, with the shiso (or basil) chiffonade.

6.            Sprinkle Sesame Seeds on top.