Grilled Plum & Pancetta Panzanella Has A Dressing Worth Obsessing Over
Plums are by far the most underrated stone fruit, and I think it’s time they get the attention and treatment they truly deserve. Since plums are their best at the height of summer, it’s only right to toss them on the grill and add some smokey char to their naturally sweet-tart flavor. The transformed plums get tossed with crispy pancetta, tangy goat cheese, fresh cherry tomatoes, and grilled sourdough bread, then drizzled with a maple-Dijon dressing, turning this humble salad into a work of art. Salads are often the sidekick to the main event, but panzanella salads are much heartier and filling, making them perfect for a lazy weeknight summer dinner.
What kind of plums are best for grilling?
Typically, firmer fruit is more suited for grilling and will give you a higher chance of getting pretty grill marks before the flesh turns into mush. Firmness will vary depending on how ripe your fruit is, but black plums are typically a great option for grilling. Since they can often be on the tart side of the flavor spectrum, you can balance the tartness of the black plum with a sweeter Dinosaur or red plum. Variety will also add more pops of color to your salad.
How do you cut a plum into wedges?
Plums are a stone fruit, meaning they literally have a stone (called a “pit”) smack dab in the middle of the fruit, making cutting a pain in the butt. To get a clean wedge, remove the stem. Using a sharp knife, cut around the circumference of the plum, all the way to the pit, passing through the stem hole. With the stem hole facing you, turn the plum 90° and cut around the circumference again. Place your knife in between the existing cuts and cut around the circumference again. Then turn your plum 90° once more and cut around the circumference. From the top down, the cuts in the plum should look like spokes in a wheel, with the pieces clinging to the center stone. Using your thumbs, gently pry the wedges away from the stone.
Did you try making this? Let us know how it went in the comments!
Yields: 4 servings
Prep Time: 15 mins
Total Time: 45 mins
Ingredients
4 oz.
pancetta, finely chopped
1/2 c.
extra-virgin olive oil, divided, plus more for grill
3
assorted plums (such as black, dinosaur, or red), cut into wedges
Kosher salt
2
(1"-thick) slices sourdough bread (about 6 oz.)
2
scallions, sliced, green and white parts separated
1/4 c.
fresh lemon juice
2 tbsp.
chopped fresh basil
2 tbsp.
pure maple syrup
2 tsp.
chopped fresh thyme leaves
1 tsp.
Dijon mustard
5 oz.
arugula
4 oz.
cherry tomatoes, halved
2 oz.
goat cheese, crumbled
Directions
In a large, cold skillet, arrange pancetta in an even layer. Cook over medium heat, stirring occasionally, until pancetta is browned and crisp, about 15 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Transfer rendered fat (about 2 tablespoons) to a small heatproof bowl.
Prepare a grill for medium-high heat; preheat 5 minutes. Clean and oil grates. In a large bowl, drizzle plums with 2 tablespoons oil; season with 1/2 teaspoon salt and toss to coat. Arrange plum slices on grill flesh side down and grill, turning once, until charred but not burnt, about 2 minutes per side. Transfer to a plate.
Drizzle bread slices all over with 2 tablespoons oil. Grill, turning frequently, until charred on the edges and golden brown between grill marks, 2 to 3 minutes per side. Let cool slightly, then tear bread into 3/4" to 1" pieces.
In a food processor, combine white scallion parts, lemon juice, basil, syrup, thyme, and mustard; season with 1/2 teaspoon salt. Blend until smooth. With the motor running, slowly drizzle in rendered fat and 1/4 cup oil until emulsified, about 20 seconds. (If you don’t have a food processor, in a medium bowl, combine white scallion parts, lemon juice, basil, syrup, thyme, mustard, and 1/4 teaspoon salt. While whisking, drizzle in fat and 1/4 cup oil until emulsified. Dressing will be slightly chunky.)
In a large bowl, place arugula. Top with pancetta, grilled plums, torn bread, green scallion parts, tomatoes, and cheese. Drizzle with half of dressing and toss to coat. Serve with remaining dressing alongside.
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