Sweet Fuyu Persimmon Salad Food

FUYU PERSIMMON AND AVOCADO SALAD

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).

SWEET FUYU PERSIMMON SALAD

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.

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.

PERSIMMON AND ORANGE SALAD

Steps:

• Put the shallot and vinegar in a small bowl and macerate 5 minutes. Add a pinch of salt and a little pepper. Whisk in the olive oil.
• With a serrated knife, peel the oranges, then slice into 1/2-inch rounds. Arrange the orange slices on a platter.
• Peel the persimmons, cut into 1/2-inch thick slices or wedges and arrange over the oranges.
• The salad can be covered and refrigerated up to 3 hours. Just before serving, whisk the dressing again and drizzle over the fruit. Garnish with watercress sprigs, if you like.

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.