A Simple, Bright Persimmon Salad Recipe

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Ingredients

Persimmons
Lemon Juice
Olive Oil
Crunchy Salt
Salty Cheese
Pomegranate
Almonds
Parsley Leaves

Preparation

Step 1

Thinly slice a firm fuyu persimmon (I use a mandoline but a serrated knife works quite well). Layer the slices on your favorite plate. Splash with lemon juice and olive oil. Add crunchy salt. With a paring knife or peeler, float down paper-thin whisps of firm and salty cheese (Parmesan, Piave, Bianco Sardo, Manchego, or Asiago). Halve a pomegranate. With the cut-side of one half facing the salad, smack a wooden spoon on the exterior, raining down the arils and some juice. (

Grill some bread. Pour yourself a glass of white wine. Sit down with your salad.

Take a deep breath. Think about one thing you can let go of during this crazy-ass holiday season. Pick up a piece of bread. Scoop up some salad. Eat. Sip your wine. Repeat.