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.
The Difference between Fuyu and Hachiya persimmons:
- Fuyu persimmons are distinguished by their flat bottoms and squat shape. They should be more orange than yellow and are at their best when slightly soft. They will ripen after being picked, so allow them to sit on the kitchen counter for a couple days, until their flesh gives to the touch just a little. Fuyus are commonly eaten raw, often peeled ( but not always) and sliced and added to salads or salsas. If thinly slicing, the skin is not too noticeable. This is up to you. Fuyus are also great roasted.
- 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.
Persimmon Salad with Citrus Dressing
Persimmon Salad with shaved fennel, butter lettuce, pomegranate seeds, and a bright citrus dressing. Perfect for the holiday table! Vegan and Gluten-free.
- Prep Time: 20
- Total Time: 20
- Yield: 4 1x
- Category: salad, vegan
- Method: Tossed
- Cuisine: Northwest
- 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)
- 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 may not 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.
Keywords: persimmon salad, vegan salad, winter salad, butter lettuce salad, holiday salad, christmas salad, solstice recipes, persimmon recipes, persimmon salad, fennel salad