Green Bean And Fuyu Persimmon Salad Recipes

FUYU PERSIMMON SALAD

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.

FUYU PERSIMMON AND AVOCADO SALAD

Steps:

• Blend together lemon juice, water, miso, pepper, and salt in a blender until smooth. With motor running, add oil in a slow stream in 3 batches, blending until emulsified after each addition. Season with salt and pepper.
• Halve, pit, and peel avocados, then thinly slice crosswise. Gently toss together avocados, persimmons, and 6 tablespoons dressing. Toss watercress with just enough dressing to coat (about 3 tablespoons) in another bowl.
• Divide persimmon mixture among 6 plates and top with watercress.
• *Available at Asian markets and Uwajimaya (800-889-1928).

FUYU PERSIMMON AND BURRATA CAPRESE SALAD

Steps:

• Place persimmon rounds on a platter. Cut burrata ball into 5 or 6 pieces, ensuring that each piece has some of the firm outer shell (mozzarella) as well as some of the creamy inside (stracciatella and cream). Distribute burrata pieces around persimmon rounds. Drizzle with balsamic glaze and olive oil. Scatter basil leaves on top and sprinkle with pepper.

SAUTEED PERSIMMONS WITH GREEN BEANS WITH CHIVES

Steps:

• Cook beans according to directions.
• Usually frozen beans are boiled for 2-4 minutes and then drained.
• After draining, immediately plunge beans into a bowl of ice and cold water to stop cooking and drain.
• In a large skillet heat olive oil over medium high heat until hot and sauté persimmons until lightly browned and softened, about 4 minutes.
• Add a pinch of sugar to help sweeten the persimmons.
• Add beans and 1/4 cup chives and sauté, stirring gently, until hot.
• Transfer mixture to a platter and sprinkle remaining 1/4 cup chives on top.

SAUTEED PERSIMMONS AND GREEN BEANS WITH CHIVES

Steps:

• In a kettle of boiling salted water cook beans until just tender, 2 to 4 minutes, and drain. Plunge beans into a bowl of ice and cold water to stop cooking and drain. Beans may be prepared up to this point 1 day ahead and chilled, covered.
• In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté persimmons until lightly browned and softened, about 4 minutes. Add beans and 1/4 cup chives and sauté, stirring gently, until hot.
• Transfer mixture to a platter and sprinkle remaining 1/4 cup chives on top.