FUYU PERSIMMON AND AVOCADO SALAD
Categories Salad Blender Fruit Soy Side No-Cook Vegetarian Quick & Easy Avocado Vegan Persimmon Watercress Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 6 first-course servings
Number Of Ingredients 9
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).
KALE AND PERSIMMON SALAD WITH PECAN VINAIGRETTE
Persimmons are the perfect newcomer to the Thanksgiving table. Their subtle sweetness melds beautifully with the sharpness from the pickled shallots and creaminess of the cheese in this pretty fall-inspired salad. There are two major types of persimmon sold in the States: Fuyu, which are shaped like tomatoes and best eaten raw, and Hachiya, which have a more tapered shape and are better for baking. (We call for the Fuyu variety here.) If you can't find persimmons, dried apricots plumped in orange juice will stand in nicely.
Provided by Food Network Kitchen
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 11
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.
SWEET FUYU PERSIMMON SALAD
Got this off the internet. Turned out to have a very nice flavor and was beautiful. I also enjoyed the textures together. Be sure to use the firm, flat, non-astringent "Fuyu" persimmon NOT the squishy dry out your mouth kind.
Provided by Engrossed
Categories Tropical Fruits
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 86.5, Fat 5.4, SaturatedFat 0.5, Sodium 1.4, Carbohydrate 9.8, Fiber 2.4, Sugar 6.8, Protein 1.4
GREEN BEAN AND FUYU PERSIMMON 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.
FUYU PERSIMMON SALAD
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
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
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