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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Adeel Fasial
[email protected]I'm so glad I found this recipe. It's a great way to use up persimmons and it's absolutely delicious!
Manoj Devda
[email protected]This salad is a great way to add some color and flavor to your holiday table.
Arfat Lslam
[email protected]I made this salad for a crowd and it was a big hit. Everyone loved the unique flavor combination.
PAWAN ACHARYA
[email protected]This salad is a great way to use up leftover roasted chicken or turkey.
Sandile Dlamini
[email protected]I'm always looking for new recipes that use persimmons. This salad is a great addition to my repertoire.
Alexis Deboerdere
[email protected]This salad is a great option for a quick and easy lunch or dinner. It's also a great way to get your kids to eat their fruits and vegetables.
Atif Bashir
[email protected]I love the dressing for this salad. It's light and tangy, and it really enhances the flavors of the other ingredients.
William Carlston
[email protected]This salad is a great way to showcase seasonal produce. The persimmons and walnuts are at their best in the fall.
Vanesa Balogova
[email protected]I didn't have any goat cheese on hand, so I used crumbled feta instead. It worked out great!
Kathleen Bailey
[email protected]I'm not a big fan of walnuts, so I substituted pecans instead. The salad was still delicious!
Altab Khan
[email protected]I love the simplicity of this salad. It's made with just a few ingredients, but the flavors really shine through.
Shergeel khan Khan
[email protected]This salad is a great way to get your daily dose of fruits and vegetables. It's packed with nutrients and flavor.
ka Dasithdewranga
[email protected]I'm always looking for new ways to use persimmons, and this salad is definitely a keeper. It's a great balance of sweet and savory.
ShnawarAbbas naqi
[email protected]I made this salad for a picnic and it was the perfect dish to transport. It held up well and didn't get soggy.
Nadir malik Nasir
[email protected]This salad was a hit at my potluck. Everyone loved the unique flavor combination.
NASIR RA
[email protected]I'm not usually a fan of persimmons, but this salad changed my mind. The sweetness of the persimmons was perfectly balanced by the tangy dressing.
Elly LittlePanda
[email protected]This salad is a great way to use up leftover persimmons. I had some that were starting to get soft, and this recipe was the perfect way to use them up.
Prince Marko
[email protected]I love the combination of persimmons and walnuts in this salad. It's a great way to showcase these unique ingredients.
Dhuux Cali
[email protected]I followed the recipe exactly and it turned out great! The salad was light and refreshing, and the dressing was just the right amount of tangy.
zeeshan Virk
[email protected]This salad was a delightful burst of flavors and textures! The sweetness of the persimmons paired perfectly with the tangy dressing and crunchy walnuts.