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.

KALE AND PERSIMMON SALAD WITH PECAN VINAIGRETTE

Steps:

• Preheat the oven to 350 degrees F. Spread the pecans out on a baking sheet and bake, tossing once, until very golden brown, 8 to 10 minutes. Let cool and very finely chop.
• Meanwhile, whisk together 1/3 cup vinegar, 1/2 teaspoon honey and a large pinch of salt in a small bowl. Add the shallots and let sit at room temperature, tossing occasionally, until the shallots turn bright pink and are slightly pickled, about 10 minutes. Remove the shallots and set aside (discard the liquid).
• Whisk together the remaining 1/3 cup vinegar, Dijon mustard, remaining 1 teaspoon honey, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Slowly drizzle in the oil, whisking constantly, until the mixture is blended. Stir in the toasted pecans.
• Combine the kale, pickled shallots, persimmons and Gorgonzola in a large bowl. Add the vinaigrette and toss to combine. Season with salt and pepper to taste.

PERSIMMON AND APPLE SALAD

Steps:

• Heat a small skillet over medium-low heat; add walnut pieces and cook until fragrant, about 2 minutes.
• Whisk orange juice, olive oil, and white wine vinegar together in a large bowl. Add apple, persimmon, and toasted walnut pieces; mix to coat. Season with salt and cinnamon. Add lettuce and toss to combine.

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Steps:

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PERSIMMON, BEET, AND CITRUS SALAD

Steps:

• Preheat oven to 425 degrees. Wrap beets in parchment-lined foil (each color in a separate packet). Place on a rimmed baking sheet and roast until knife-tender, about 45 minutes. When cool enough to handle, rub beets with paper towels to remove skins. Cut into 1/4-inch-thick rounds.
• Remove peels and pith from citrus fruits with a sharp knife. Working over a small bowl to catch juices, carefully cut between membranes to remove segments. Squeeze juice from membranes into bowl.
• Arrange beets, citrus segments, persimmons, endive, and watercress on a platter. In a bowl, whisk together 3 tablespoons reserved citrus juices and vinegar. Season with salt and pepper. Slowly whisk in oil. Drizzle vinaigrette over salad just before serving.

ARUGULA PERSIMMON PEAR SALAD

Steps:

• Whisk the mustard, lemon juice, olive oil, and shallot in a bowl. Add the sliced persimmon, pear, walnuts, and arugula and mix well to coat.
• Shave Parmesan cheese on top of the salad and season to taste with salt and pepper.

PERSIMMON SALAD

Steps:

• Remove the kale leaves from the stem. Roll a few leaves together and cut them into very thin, long strips. Place the slivered kale in a mixing bowl. Top with 1 tablespoon of olive oil and massage it into the kale. Let the kale rest while preparing the rest of the salad.
• Prepare your fruit by slicing the persimmons into 1/8 inch slices, then quarter those. Cut the pear into smaller pieces.
• Toss the persimmons, pear, goat cheese almonds, and pepitas with the kale.
• Whisk together the remaining two tablespoons of olive oil, red wine vinegar, sea salt, and black pepper.
• Pour the dressing over the kale salad and toss to combine.
• Plate on a large serving platter.

BUTTER LETTUCE, PERSIMMON, FETA, AND HAZELNUT SALAD

Steps:

• Combine vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
• Place lettuce in large bowl; toss with dressing. Gently toss in persimmons, cheese, and nuts. Season salad to taste with salt and pepper.