The Persimmon Salad

This salad recipe comes from a long time friend, Becky who has hosted the annual holiday party for our women's group for the past few years. I had never eaten a persimmon salad before. I had eaten persimmons fresh, in cakes and baked goods, jams and preserves, but never in a salad. This salad has a lot going on with really very few ingredients and none too exotic. I don't know it's origins, ethnicity or from which culture it came. I believe Becky said it came from a Sunset magazine article. During last year's party she served it using walnuts instead of pecans and walnut oil in the dressing. It maters not where it came. It's a great salad.

Fuyu persimmons are available from fall through most of the winter. Pick pale orange ones that are firm to the touch, the dark more red ones are more mushy and not as good in a salad.
Enjoy!

Persimmon Salad

(as served at Yolanda's holiday party for the Latin Va girls)

Ingredients

7 Fuyu persimmons
1 Bunch cilantro
1/2 Pomegranate
2 Limes
3 Tablespoons Avocado oil (or Olive oil)
1 Teaspoon Ground Cumin
1/4 Teaspoon Ground Cayenne Pepper
1/4 Teaspoon Salt
1/2 Cup Roasted Pecans (toast in a hot dry skillet until fragrant)
1 Head of Romaine lettuce

Method

Peel and cut the tops off the persimmons. Cut into bite size pieces. Put into a large bowl.

Wash and dry the cilantro. Remove the leaves and chop fine. Sprinkle it over the persimmons in the bowl.

In a bowl of water, cut the pomegranate in half and gently pull it apart and remove the seeds from one half. Remove any white membrane from between the seeds. Collect the seeds, place on a paper towel to drain a bit and then put them in the bowl as well.

Squeeze the lime juice into a small bowl and then add the cumin, Cayenne, salt and oil. Whisk with a fork.

Pour the dressing over the persimmons and gently mix well with a large spoon. Taste for salt and add more if necessary.

Core the head of Romaine lettuce and cut into bite size pieces. Chop the toasted pecans into small bits.

Serving

Line a serving bowl with the Romaine lettuce, spoon the salad over the greens, garnish with the chopped pecans.