Persimmon Salad Recipes

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 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.

CITRUS AND PERSIMMON SALAD

Steps:

• Using a small serrated knife, peel the navel oranges, blood oranges and grapefruit. They should be perfect globes with no pith. Slice the fruit crosswise about 3/8-inch thick and place in a salad bowl.
• Peel and core the persimmons. Slice them about 1/4-inch thick and add to the salad bowl. Arrange the fruit in a random pattern. Sprinkle pomegranate seeds over the top. Cover well and chill for 1 hour. Serve in small bowls, making sure each serving gets some of every type of fruit and a good spoonful of the juices that will have gathered at the bottom of the bowl.

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.