Persimmon and Arugula SaladCourse: SaladCuisine: AmericanDifficulty: Easy
I can’t recall when I found this recipe in the Wall Street Journal, I just know that when I read it, I couldn’t wait to make it. It is the appropriate balance of sweet from the persimmons and savory between the peppery arugula and tart lemon. I make this my holiday go to salad for Thanksgiving as well as Christmas/New Years Eve. Sometimes for crunch I will shave in fresh fennel and add pomegranate seeds for color. It is a wonderful salad and the flavors are delicious. We serve salad after the meal, like they do in Europe. I feel this salad acts as a perfect coarse between the main meal and dessert. This recipe is for 4 people but I always double it.
3 Fuyu persimmons, ripe but not to soft
Juice of one lemon
Fine sea salt
1 1/2 Tablespoons extra virgin olive oil
4 cups baby arugula
1 large fennel bulb, fonds cut off, trimmed and sliced thinly, optional
Parmesan shavings as garnish
Fresh ground pepper
Maldon Salt to Finish, a sprinkling
- Trim the persimmon tops and ends. I like the skin but if you don’t, use a sharp vegetable peeler to remove the skins. Slice the persimmons in half lengthwise and then slice crosswise about 1/6 inch thick.
- Place fruit in a bowl and toss with lemon juice and salt and oil. Let the fruit sit for 5-10 minutes, untouched. Adjust seasoning adding more salt or and lemon juice. Mix gently to have the salt dissolve. This would be when to add the fennel.
- Divide greens on 4 plates and spoon equal amounts of the persimmons with the liquid from the bowl on to each plate.
- Garnish with parmesan and pomagranate seeds and a sprinkle of Maldon Salt.