Persimmon salad

By FoodPornDirector

this recipe was featured in the LA Times Thanksgiving edition. You need to use hard persimmons like the Fuyu variety, not the soft mushy kind.

Ingredients

• 2 pounds Fuyu persimmons
• Juice of 1 lime
• 1/2 teaspoon ground cumin
• 1/2 serrano chile, seeded and minced
• Salt
• 1 tablespoon walnut oil
• 1/4 cup pomegranate seeds (about 1/4 pomegranate)
• 3 tablespoons chopped walnuts, toasted
• 2 tablespoons chopped cilantro

Details

Cooking time 40mins
Adapted from ww.latimes.com

Preparation

Step 1

1. Cut off the tough green calyxes and slice each persimmon in 10 to 12 wedges.

2. In a small, lidded jar, combine the lime juice, cumin, about half of the chile, a dash of salt and the walnut oil. Tightly cover and shake hard to mix well. Taste the dressing on a small piece of persimmon. There should be just enough chile to add a suggestion of heat. If you'd like it hotter, add more and shake again.

3. Combine the persimmons and the dressing in a work bowl and toss to coat well. Turn the salad out into a decorative bowl and sprinkle with the pomegranate seeds, walnuts and cilantro. Taste and add more salt or lime juice if necessary.