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Persimmon and Arugula Salad
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Brief Description
Fruit's honeyed flavor strikes balance with the peppery arugula and parmesan
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Main Ingredient
Persimmon
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Category: Salads
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
WSJ Off Duty, 11/17/2012, chef Marc Vetri, Vetri, Philadelphia, PA
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Tags:
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Notes:
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Posted By: wsjrecipes
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Posted On: Nov 18, 2012
Number of Servings:
Ingredients:
- 3 - Fuyu Persimmons
- 1 - Juice of 1 lemon
- - Fine Sea Salt
- 1 1/2 tablespoons - Olive Oil
- 4 cups - Baby Arugula
- - Parmesan Shavings
- - Freshly Ground Black Pepper
Directions:
1. Trim persimmon tops and ends. If you like, use a vegetable peeler to remove skin. Halve lengthwise, then, with cut side down, thinly slice persimmons crosswise, about 1/6-inch thick.
2. Place fruit in a bowl and toss with juice of 1 lemon, a pinch 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.
3. Divide greens among four salad plates. Scatter a 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. Finish with a drizzle of oil and freshly ground black pepper. Serve immediately.
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