I will love the light for it shows me the way. Yet I will endure the darkness for it shows me the stars. Og Mandino
To balance out traditionally heavy holiday dishes, I purposefully left out the cheese and nuts from this salad, but if feeling so inclined, roasted pistachios could work well here. So would crumbled goat cheese.
This salad is also very pretty served plated. Just layer the dressed lettuce between slices of persimmon. Finish with pomegranate and orange zest.
Hachiya persimmons are oval and elongated, like the shape of an acorn. They are mouth-puckeringly tart unless absolutely, supremely ripe. My first taste of a persimmon as a child, was of an unripe Hachiya. It destroyed me. It was one of the most disturbingly awful things I had ever tasted and it wasn’t until my early forties, that I let one near me again. Unripe, they are full of tannins, almost like eating a very green banana skin, if you can imagine that. Totally inedible. But ripe hachiyas are silky soft on the inside with a luscious jelly like quality, perfect for scooping out with a spoon or in baking breads and cakes. Hachiya persimmons are not the ones you want for this salad. But if wanting to experiment with them, let them soften on the counter, until they are very tender to the touch, skins darkened and almost wrinkled. If they look perfect on the outside, it’s pretty safe to say, they are still unripe.
- 1 fennel bulb, thinly sliced
- 1-2 Fuyu persimmons, thinly sliced
- ¼ cup very thinly sliced red onion
- 8 oz butter lettuce
- ¼ Cup pomegranate seeds
- ⅛ C pistachios (optional)
- ⅛ C crumbled goat cheese or feta ( optional)
- 1 orange- zest and its juice- about ½ C
- 1 lime – zest and its juice- about ¼ C
- 1 T honey
- ¼ C oil
- ¼ tsp kosher salt
- ¼ tsp pepper
- 1 T shallot very finely chopped
Mix all the dressing ingredients together in a small bowl or jar. Set aside.
Toss butter lettuce, fennel and onion with some of the dressing ( you won’t need all).
To platter the salad- lay a bed of dressed greens on a platter. Scatter slices of persimmon over the dressed lettuce. Garnish with pomegranate seeds ( and pistachio and goat cheese if using), and spoon a little more dressing on the persimmons. Crack some pepper over top.
To plate the salad -layer slices of persimmon with dressed lettuce fennel mixture., top with pomegranate.3