Copyright 2009 by Cooking With The Single Guy
Ingredients
1 fuyu persimmon, thinly sliced
2 cups wild arugula or “rocket”
Parmesan reggiano cheese for garnish
Dressing
1 part pear-rose vinegar (or champagne vinegar)
½ part sugar
3 parts extra virgin olive oil
Pinch of salt
In small bowl, whisk together the ingredients for the dressing. Set aside.
Thinly shave your persimmon using a mandolin, removing the core first. (You may not need the whole persimmon.) Throw in with the arugula and toss with the vinaigrette. Add parmesan shavings on top and serve with bread or as a starter salad to a meal.
Makes one serving.
Pair with a glass of Torrontes (white wine from Argentina).
TIP: I love having a spark of flavor when eating a simply dressed salad. That’s why I use a pinch of salt to finish the salad. Instead of adding the salt when making the vinaigrette, I add it at the end on top of the finished salad by sprinkling a tiny pinch, using sea salt like pink salt.
Another recipe you might want to try:
Chicken and Persimmon Salad
Thursday, November 19, 2009
Persimmon Arugula Salad
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2 comments:
ooh, yum! we just made a salad of butter leaf lettuce, arugala and persimons with a vinegarett made with meyer lemon olive oil and pomegranite vinegar. such goodness in a bowl!
MMM, pomegranate vinegar sounds good. Where did you find that?
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