FUYU PERSIMMON SALAD
The Fuyu persimmon, round and squat and rather tomato-shaped, is the kind you can eat raw. You want to buy the ones that have turned truly orange (if they are greenish-gold, let them ripen for a few days), then peel them and slice them. The flesh is firm but sweet. Eat them plain, in the Japanese fashion, with a pot of tea. Fuyus persimmons make wonderful salads, too.
Provided by David Tanis
Categories easy, quick, weekday, salads and dressings, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Make the vinaigrette: put diced shallot in a small bowl with a pinch of salt. Add lemon juice and sherry vinegar and leave to macerate for about 5 minutes. Stir in olive oil. Season with additional salt and pepper to taste.
- With a sharp paring knife, remove and discard the leafy calyx at the top of each persimmon. Peel persimmons and cut in half vertically. Lay persimmons flat side down and cut into 1/2-inch wedges.
- Put persimmon wedges and celery slices in a low, wide salad bowl. Season with salt and pepper. Whisk vinaigrette, then pour over persimmon and celery and toss to coat well. Add radicchio and toss lightly.
- With a vegetable peeler, shave about 1 ounce of Parmesan in thin strips over salad.
Nutrition Facts : @context http, Calories 148, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 12 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 178 milligrams, Sugar 1 gram
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M asghar Muhammad
[email protected]I'm not sure what I did wrong, but my salad turned out really bland. I think I'll try a different recipe next time.
Michael Elder
[email protected]This salad was a lot of work to make. I don't think it was worth the effort.
Jamie Lipscombe
[email protected]I thought the dressing was a bit too oily. I'll try using less oil next time.
Gaye Rolley
[email protected]I had a hard time finding ripe persimmons. I think that's why my salad didn't turn out as well as I hoped.
Family Housephone
[email protected]This salad is a bit too sweet for my taste. I think I'll try it with less persimmons next time.
baby puppy
[email protected]I'm definitely going to make this salad again. It's a new favorite!
Stephanie Hart
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
Carys Inglis
[email protected]I love the presentation of this salad. It's so colorful and inviting.
Algeria Autoparts
[email protected]This salad is perfect for a light lunch or dinner. It's also a great way to use up leftover persimmons.
Mason The young YouTuber gamer
[email protected]I'm not a big fan of goat cheese, but it actually worked really well in this salad. It added a nice tanginess that balanced out the sweetness of the persimmons.
Fatima Riyah
[email protected]This salad is so easy to make, but it looks and tastes like it came from a restaurant.
Cody Storm
[email protected]I've never had persimmons before, but I loved them in this salad. They're so sweet and juicy.
Nadeje Nadeje
[email protected]This is a beautiful and delicious salad. The persimmons add a pop of color and sweetness, while the arugula and goat cheese balance it out with their bitterness and tanginess.
Immane
[email protected]I love the combination of flavors in this salad. The persimmons, arugula, and goat cheese all work so well together.
Vituhsan Vituhsan
[email protected]This salad was a hit at my last dinner party! The persimmons added a unique sweetness and crunch that everyone loved. I will definitely be making this again.