Stone fruits have arrived, so here we have a simple plum salad with hazelnuts, yogurt, and balsamic vinaigrette. It’s a simple recipe you can throw your twist on if you please. With a black tea balsamic vinaigrette and a touch of cinnamon or garam masala, it’s sure to pique your curiosity.
This plum salad is a pretty simple recipe. Boasting about 5 ingredients aside from the vinaigrette recipe. There aren’t too many distractions on the plate here. Simple flavors and textures that contrast and compliment. Leaving the ingredients un-warped really showcases their natural flavors. The plums have a soft sweetness and firm texture while the hazelnuts are earthy and crunchy. The yogurt holds everything together, while the black tea balsamic vinaigrette has a pop of edginess. Simple and comes together in a whip.
We all have a bunch of loose leaf tea or tea bags around. Tossing them is them in vinaigrette works to use them up. Black tea’s earthy tones can pair well with balsamic vinegar. Both are bold flavors, but they can come together harmoniously. Using the two in a vinaigrette prevents the tannins from becoming overwhelming. The oil helps tone them down along with the acidity. Tea in cooking isn’t ordinary, but great practice. It may seem weird to begin with, but trust, it’s great.
For this recipe, I used an Assam tea from Cup Of Tea, a local shop here in the Portland metro. They have a huge selection of tea and all the knowledge to find something you’ll like. If you have the chance, give their tea a try.
https://cupoftea-oregon.com/black-tea/
This recipe is so easy to adjust to what you have on hand. No plums? There are always pluots and nectarines. Any stone fruit will work, I just prefer plums for this one. They aren’t too acidic or sweet. Their slightly firm texture compliments the hazelnuts nicely. I also noted that you can use cinnamon instead of garam masala. It’s a spice powder made of black cardamom, cinnamon, clove, black pepper, and allspice. You can usually find it in the spice sections of some groceries. It brings a nice spicy touch and works great with the balsamic vinaigrette, but cinnamon will do fine too.
Plums, yogurt, and hazelnuts. It’s a great combo for breakfast, lunch, or even a post-dinner snack. Thanks for stopping by the bog. Enjoy your dive into the black tea vinaigrette.
Plum Salad with Black Tea balsamic Vin
Ingredients
Black tea vinaigrette
- ⅓ C (100g) balsamic vinegar
- 2 tbsp. (6g) Black tea
- ⅛ tsp black pepper
- 1 tbsp. (26g) honey
- 1/2C (106g) neutral oil
- ⅛ tsp salt
- 2 tsp (12g) yellow mustard
plum salad
- 2 (191g) black plums
- ⅓ C (37g) hazelnuts
- 6 Tbsp. (150g) yogurt
- (27g) Dressing
- dusting garam masala
Instructions
Black Tea balsamic vinaigrette
- Place the black tea, pepper, balsamic, mustard, and salt in a food processor.
- Blend until the black tea is pulverized into tiny chunks. Scrape down the sides of the processor.
- While running, slowly drizzle the oil into the balsamic mixture.
- Place in a jar and refrigerate.
Plum salad
- Heat your oven to 375 and toast the hazelnuts for about 5 minuets or until fragrant. Allow the nuts to cool and chop into rough chunks.
- Remove the pits from the plums and slice each one into bite-sized pieces.
- Add the hazelnuts, plums, and vinaigrette to a bowl. MIix until the plums and hazelnuts are evenly coated.
- Spread the yogurt into a separate bowl for serving. Dust a bit of cinnamon or garam masala on top.
- Layer the plums and hazelnuts into of the yogurt.
- enjoy.
Notes
