Persimmon Salad with Arugula
|Persimmon Salad with Arugula|
If you have not discovered persimmons…this is the time. This salad cannot get any simpler, but of course that means the ingredients have to be spot-on. Between the two most widely available persimmon varieties, Fuyu is what you want for this recipe; not Hachiya. There is a world of difference between them. The ruby-red, teardrop shaped Hachiya is unpalatable if it’s anything but completely ripe. When it reaches this stage, is almost soupy and best eaten with a spoon or used in purees and puddings. The squat, orange Fuyu, has silky flesh that similar to a mango, though its flavor is considerably less acidic. Available October through February, persimmons are sometimes compared to apricots or plums in flavor and texture, and when fully ripe have cinnamon, clove and sweet undertones.
- 3 Fuyu persimmons
- 1 lemon plus a bit more juice to taste
- Fine Sea Salt
- 1½ Tb extra-virgin olive oil, plus extra for finishing
- 4 C baby arugula
- Parmesan shavings
- Freshly ground black pepper
Trim persimmon tops and ends. Using a vegetable peeler (I like using the serrated ones), remove the skin. Halve lengthwise, then, with cut side down, thinly slice persimmon crosswise, about 1/4-inch thick.
Place fruit in a bowl and toss with juice of 1 lemon, a pinch of salt and olive oil. Let sit until fruit releases juices and salt dissolves, about 5 minutes. Adjust seasoning, adding extra salt or lemon juice to taste.
Divide baby arugula among four salad plates. Scatter generous handful of fruit over each plate of greens and spoon some of the seasoned juices left in the bowl over top. Garnish with Parmesan shavings. Finish with a drizzle of oil and freshly ground black pepper. Serve immediately to accolades!
Adapted from recipe by Marc Vetri