Fuyu Persimmon Salad Recipes

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.

Steps:

• Blanch the green beans in boiling salted water and shock into ice water to stop the cooking. Dry on paper towels. Peel the Fuyus with a peeler or sharp pairing knife, remove the core and slice into 1/8 thick slices. Place the shallots into a mixing bowl and add the vinegar, slowly whisk in the two oils, season well with salt and pepper. Place the persimmons into a large mixing bowl and add the vinaigrette, mix well and season with salt and pepper, add the green beans and the frisee and toss well, check for seasoning and add salt and pepper as necessary.

Steps:

• If you need to toast the pecans, you can do so in a dry frying pan on the stove top or in the oven on a cookie sheet.
• Stove top would be over medium heat constantly stirring for a few minutes until lightly browned.
• Oven at 350 for about 5 minutes, make sure to check after a few minutes and give them a toss. Let cool.
• Gently fold ingredients together.
• Recommended to serve at room temperature.
• refrigerate leftovers.

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).

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.

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.