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Radish Carpaccio with Dried Plum & 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.

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Prep Time   30 min Cook Time   steep/ cool: 1 hr Serves  4


Dried Plum Dressing:

1/2 cup dry white wine

1/2 cup California dried plums

2 tablespoons Dijon mustard

2 tablespoons white miso



1 tablespoon extra virgin olive oil

1 teaspoon poppy seeds, toasted

1/2 teaspoon salt

Juice and zest of 1 lemon

4 large watermelon radishes, very thinly sliced

8 Easter egg radishes, very thinly sliced

1/4 cup 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.