Perfectly in-season stone fruit is an unexpected-yet-perfect match for pungent kimchi, cooling yogurt, and bright citrus. With a shower of cilantro blossoms on top, this salad by our executive chef Perry Hoffman is a beautiful celebration of late-summer flavor.
For the Beet Kimchi:
4 large yellow beets (should yield about 1lb)
1 qt. kombu stock
1/2 cup grated ginger
1/4 cup grated garlic
5 tbsp ground Korean red chili (gochugaru)
1 cup scallions, sliced
1 cup radish, shaved thin
1/4 cup kosher salt
Toss all ingredients together. Place in a fermentation crock for 14 days then refrigerate for up to 6 months.
For the Salad:
8 red-fleshed plums, such as a Santa Rosa Plum or Elephant Heart, sliced into wedges
1 cup beet kimchi
1/2 cup Greek yogurt with 2 tbl white soy sauce mixed in
4 tbsp miso, with lemon kosho blended in to taste (recipe follows)
2 cups of purslane tops
2 Serrano chilis, sliced into thin coins
20 basil leaves
1 bunch of flowering cilantro
1 lime for zest and juice
On the desired plate place a small pool of the soy yogurt. Add a dollop of the miso. With the tip and a small spoon swirl together to create a marble effect. Place the sliced plums off to one side of the yogurt miso mixture. Add some of the beet kimchi. Scatter the purslane, basil, Serrano chili, and cilantro over the top. Using a microplane zest the lime over each plate. After you have added zest to each plate, cut the lime in half and squeeze the lime over each salad.
1/4 cup lemon zest
2 tbsp lemon juice
2 tbsp Korean chili paste (tobanjan)
2 tbsp kosher salt
Mix all ingredients together and let sit a room temp for 48 hours, then refrigerate for 1 week. It’s then ready to use. The kosho will hold for 6 months in the refrigerator.