PERSIMMON, ORANGE & WALNUT SALAD

SWEET, SWEET, SWEET VINAIGRETTE WITH ZERO REFINED SUGAR. That’s right, no sugar, no honey, no agave, nothing other than the sweetness from fruit!  This recipe uses both types of persimmons: Hachiya and Fuyu.  The Hachiya persimmons are elongated and oval-shaped and must be eaten when very ripe with a soft, jelly-like flesh.  The Fuyu are flat-bottomed and more squat-shaped and may be enjoyed crisp and firm like an apple. 

 

by Carrie Paul

Serves 6-8

Ingredients:

Walnut-Persimmon Vinaigrette

  • 1 large ripe Hachiya persimmon (elongated & oval shaped –use ripe and very soft, jelly-like flesh)

  • 1/3 cup extra-virgin olive oil

  • ¼ cup white wine vinegar

  • 2 Tbsp. walnut oil

  • 1 – 2 tsp. orange zest

  • 2 Tbsp. orange juice

  • ½ medium shallot, minced

  • ½ tsp. Dijon-style mustar

  • 1/8 tsp. cinnamon

  • Freshly ground pepper and kosher salt

Salad

  • 6 cups greens of your choice

  • 2 scallions (green onions)

  • 2 Fuyu persimmons (flat bottom, squat shape, firm)

  • ½ – ¾ cup coarsely chopped walnuts

 

 

 Directions:

  1. Vinaigrette – Cut Hachiya persimmon in ½ and remove pulp, approximately 1/3 cup.  Make sure the Hachiya is very ripe with an almost jelly-like pulp.  If not, your vinaigrette will be very bitter.  Discard skin.  Blend persimmon pulp in food processor until smooth.  Add remaining vinaigrette ingredients and process until liquefied.  Store in refrigerator.

  2. Salad – In a large bowl, combine greens and scallions and toss with ¼ cup vinaigrette.  Add walnuts and persimmons and serve immediately.  Extra vinaigrette may be stored for up to 3 days in refrigerator.

 

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