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Saturday, September 24, 2016

Persimmon and Orange Salad






David Tanis  
  Time 20 minutes 
 Yield 8 to 10 servings 

Squat, roundish Fuyu persimmons are the ones to use raw in salads. (The pointy Hachiya variety is better ripened to softness for desserts.) Paired with sweet oranges and watercress, they make a refreshing autumn salad. They barely need dressing at all, but a little sherry vinegar adds brightness.

Featured in: Easy Thanksgiving Side Dishes. 

Ingredients
1 small shallot, minced
2 tablespoons sherry vinegar
 Salt
 Pepper
4 tablespoons fruity olive oil
4 navel oranges
4 Fuyu persimmons
1 bunch watercress, curly cress, or upland cress, optional

Preparation
1. Put the shallot and vinegar in a small bowl and macerate 5 minutes. Add a pinch of salt and a little pepper. Whisk in the olive oil.
2. With a serrated knife, peel the oranges, then slice into 1/2-inch rounds. Arrange the orange slices on a platter.
3. Peel the persimmons, cut into 1/2-inch thick slices or wedges and arrange over the oranges.
4. The salad can be covered and refrigerated up to 3 hours. Just before serving, whisk the dressing again and drizzle over the fruit. Garnish with watercress sprigs, if you like.

Nutritional analysis per serving (8 servings)
116 calories; 6 grams fat; 4 grams monounsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 1 gram protein; 6 milligrams sodium

http://cooking.nytimes.com/recipes/1013929-persimmon-and-orange-salad

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