Green Bean And Fuyu Persimmon Salad Recipes

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GREEN BEAN AND FUYU PERSIMMON SALAD



Green Bean and Fuyu Persimmon Salad image

Provided by Food Network

Categories     side-dish

Yield Serves 12

Number Of Ingredients 7

5 pounds baby blue lake beans or haricots verts, stems removed
6 Fuyu Persimons
4 cups frisee, yellow leaves only, picked and washed (Belgian endive may be substituted)
2 shallots, peeled and finely minced
4 tablespoons sherry vinegar
1/4 cup walnut oil
1/4 cup pure olive oil

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.

FUYU PERSIMMON SALAD



Fuyu Persimmon Salad image

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

1 shallot, finely diced
Salt and pepper
2 tablespoons lemon juice
1 tablespoon sherry vinegar
4 tablespoons extra-virgin olive oil
3 Fuyu persimmons
1/2 cup thinly sliced tender celery stalks and leaves
1 head radicchio, leaves torn into 2-inch wide ribbons
Chunk of Parmesan, for shaving

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

SAUTEED PERSIMMONS AND GREEN BEANS WITH CHIVES



Sauteed Persimmons and Green Beans with Chives image

Categories     Fruit     Herb     Side     Sauté     Thanksgiving     Green Bean     Fall     Persimmon     Chive     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 5

1 1/2 pounds green beans, trimmed and cut diagonally into 1/2-inch pieces
3 tablespoons olive oil
3 ripe Fuyu (not Hachiya) persimmons* (about 1 pound), cut into 1/4-inch-thick slices and each slice cut into 1-inch pieces
1/2 cup 1-inch pieces fresh chives
*available at specialty produce markets

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.

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