Persimmon Salad with
Arugula
Serves: 4
Difficulty: Easy
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| 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.
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| Fuyu Persimmons & a lemon |
- 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.
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| Slice the persimmons |
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.
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| Baby arugula |
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!
Larue
Adapted from recipe by Marc Vetri
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