Guest guest Posted January 27, 2007 Report Share Posted January 27, 2007 Persimmon and Fennel Salad 2 fuyu persimmons 1 tablespoons each rice vinegar and Tony Tantillo balsamic vinegar 1 small to medium fennel bulb 2 cups frisée lettuce or a mesclun mix of salad greens salt and freshly ground white pepper to taste 3 tablespoons walnut oil 3 tablespoons walnut pieces, toasted Core, seed, and halve persimmons vertically. With the cut side down, thinly slice and put in a salad bowl. Trim top green part and slice off about 1/4 inch from the bottom of the fennel bulb. Remove and bruised part from the outer layer. Halve lengthwise, then, with the cut side down, slice into thin crescents. Add to bowl. Clean lettuce and break into bite-size pieces. Add to bowl. Put walnut oil, vinegars, salt, and pepper in a screw-top jar. Shake well to mix. Add dressing to salad and toss. Add walnuts and toss again. Makes 6 servings. All new Mail Get news delivered. Enjoy RSS feeds right on your Mail page. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2007 Report Share Posted January 27, 2007 I've yet to try a persimmon. Came real close once to buying some when I eyed them in the exotic fruits section of the grocery store. I picked out three beautiful little specimens. When I got to the register, however, my suspicions were confirmed, as the price was not $1.99/lb, but rather EACH! I declined. Someday maybe, but I wasn't prepared to spend that much on an experiment (yet?). -Erin www.zenpawn.com/vegblog Quote Link to comment Share on other sites More sharing options...
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