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Welcome Tummywise Visitors. All of the great content from the Tummywise site has now been incorporated in the California Dried Plums site.

Radish Carpaccio with Dried Plum and Miso Dressing

Dried plums help to thicken this vinaigrette dressing and give it a nice, sweet flavor. It adds great balance to the tangy radish salad.

 Recipe courtesy of Chef Mark Liberman and the California Dried Plum Board.

Prep Time  30 min Cook Time  1 hour Serves  24


Dried Plum Dressing:

6 cups dry white wine

6 cups California dried plums

1 1/2 cups white miso

3/4 cup Dijon mustard


6 tablespoons extra virgin olive oil

2 tablespoons poppy seeds, toasted

1 tablespoon salt

Juice and zest of 6 lemons

12 large watermelon radishes, very thinly sliced

32 Easter egg radishes, very thinly sliced

1 1/2 cups chopped California dried plums

Fresh mint leaves


1.  To prepare dressing, bring wine to a simmer in a small saucepan. Pour over dried plums and set aside to steep for 30 minutes. Place in a blender with remaining dressing ingredients and puree until smooth. Let cool to room temperature.

2.   To prepare salad, stir together olive oil, poppy seeds, salt, lemon juice and zest in a medium bowl. Add Easter egg radishes and toss lightly to coat.

3.   Line 4 plates with watermelon radishes. Arrange Easter egg radishes over the top and sprinkle with dried plums. Drizzle with Dried Plum Dressing and garnish with mint leaves.