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Thanksgiving persimmon salad. November 20, 2012

Posted by ourfriendben in recipes.
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Silence Dogood here. For years, we’ve been trying to grow persimmon trees here at Hawk’s Haven, the cottage home our friend Ben and I share in the middle of nowhere, PA. And basically, we’ve been failing, our poor little ‘Meader’ American persimmon still hardly coming much past my waist, and a new American persimmon we found this year at Meadowview Farm in Bowers, PA, no taller than my knee.

American persimmons, like Brussels sprouts, need frost to sweeten up. This is also true of the Japanese Hachiya persimmon. But it’s not true of the Japanese Fuyu persimmon, which is available in grocery stores now and is the star in Chef Marc Vetri’s Persimmon and Arugula Salad, featured in the past weekend’s Wall Street Journal (check it out at www.wsj.com). I was really thrilled by this salad, since it looked absolutely delicious and perfect for fall, and I happen to love arugula, Parmesan, lemon juice and persimmons.

Best of all, it’s so easy! To make the salad for four, buy 3 Fuyu persimmons, 4 cups baby arugula, Parmesan shavings, and 1 or more lemons. Chef Vetri suggests trimming the persimmon tops and ends, and peeling them if you choose, then halving and thinly slicing them. Toss the persimmon slices with the juice of one lemon, a pinch of fine sea salt, and 1 1/2 tablespoons extra-virgin olive oil. Give them five minutes for the fruit to release its juices and the salt to dissolve, then taste and add more lemon juice or salt to taste.

Now it’s time to plate your salad. Put a cup of baby arugula on each plate, then top with 1/4th of the sliced persimmons. Drizzle with the sauce from the fruit bowl, garnish with plenty of shaved Parmesan, top with a drizzle of olive oil and freshly ground black pepper, and sit back and watch your guests wolf down the most amazing Thanksgiving salad ever! So good, so easy. Yum!!!

            ‘Til next time,

                         Silence

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