Make this up to 4 hours ahead of time and refrigerate.



½ cup sliced red onion
1 lb. firm black plums
½ English cucumber
¼ cup basil leaves
Plums should be halved, pitted and thinly sliced. Cut the cucumber in half, lengthwise, and slice on the bias. Chop the basil leaves.
½ tsp grated lime rind
2 Tbsp lime juice
1 Tbsp fish sauce (I use anchovy paste)
1 Tbsp vegetable oil
1 tsp sugar
½ tsp grated ginger
salt, to taste

Whisk the dressing ingredients together in a separate bowl or jar. You may need a little more oil, but don't add too much.
Toss the plums and vegetables with the dressing. Refrigerate until needed.
1 small head Boston lettuce When ready to serve, line a plate with lettuce leaves and pile salad on top.
Serves 4 from Lucy Waverman's Weekend Menu column in The Globe & Mail, Aug 25, 2007