With fall here, I love to use persimmons as a surprising touch in salads.
- 4 to 6 cups washed baby salad greens
- 1 ripe Japanese persimmon
- 1/8 cup of lemon juice
- 1/8 to 1/4 cup of extra virgin olive oil or a light vegetable oil
- 1 tablespoon white balsamic vinegar
- 1/2 tablespoon poppy seeds
- 1/4 to 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon powdered ginger (optional)
Large bowl, small bowl, whisk, cutting board, knife
- Remove the persimmon’s stem or leaves either by cutting them at the base or by pulling them off. I usually just pull them off. If you don’t want to eat the tough persimmon skin, you can peel the persimmon. (I don’t peel it.) Slice the persimmon into 1/4 inch slices, then cut the slices into bite sized pieces. Since I leave the skin on, I don’t put the first or last slices into the salad. (I just eat them. 😊
- For the salad dressing
- In the small bowl, whisk the lemon juice, white balsamic vinegar, and oil together until the juice and vinegar have combined with the oil.
- Whisk in the poppy seeds, ginger, salt and pepper
- Put the baby salad greens into the large bowl and add the cut persimmon slices.
- Spoon the dressing over the salad and toss. Since the persimmon slices like to sink down to the bottom of the bowl, I like to find several slices and put them on top.
I was using my mortar and pestle to grind peppercorns for another dish and to prevent having another dish to wash, I made the salad dressing in my mortar and pestle.