Apple and Persimmon Fall Salad

By QueenSashy
November 4, 2012
7 Comments


Serves: 4

Ingredients

  • 3 Fuyu persimmons
  • 1 large Honeycrisp apple
  • 1 large bunch of watercress, thin stems and leaves only
  • 4 tablespoons almond oil
  • 2 tablespoons white balsamic vinegar
  • 1 vanilla bean
  • 2 ounces Parmesan, shaved into one-inch wide stripes
  • Freshly ground black pepper

Directions

  1. Prepare the vinaigrette. Slice the vanilla bean in half lengthwise and scrape the seeds carefully. In a small bowl, mix the oil, vanilla seeds and vinegar. Whisk until well blended and creamy. Let the vinaigrette rest for about an hour.
  2. Cut the persimmons into halves and seed if necessary. Cut each half into half-inch cubes (approximately 8 cubes per persimmon). Cut the apple into half-inch cubes. (You want to make sure that apple and persimmon cubes are the same size.)
  3. In a large bowl, gently toss the watercress, persimmon, apple and vinaigrette. Arrange on individual plates, sprinkle with pepper and top generously with Parmesan shavings. Serve immediately

More Great Recipes:
Salad|Cheese|Vegetable|Christmas|Thanksgiving|Valentine's Day|Fall|Winter|Vegetarian

Reviews (7) Questions (0)

7 Comments

Jasmin R. March 23, 2016
Ohmygawwwwd this came out so good! Really simple and easy, but so incredibly delicious and healthy! I live in Brazil, and it's now Fall here, so I figured I'd give this a try. I knew we have persimmons everywhere here and had yet to try a Brazilian one. I used a gala apple because that was my only choice other than a green apple. I subbed in macadamia oil because I couldn't find almond oil and just white wine vinegar because I couldn't find white balsamic. Granted, I only had time to go to one store. This definitely is one of the best salads I've ever had. I'm eating it right now and just felt compelled to let you know I appreciate this recipe!
 
Author Comment
QueenSashy March 23, 2016
Thank you for taking the time to let me know. I cannot blame you, one store is my maximum too. This salad is not carved in stone, and I so love the things you did with it (I don't have macadamia oil in my pantry, so a tiny bit of oil envy here) -- I suspect it turned out better than the original.
 
Clover88 January 5, 2015
Used arugula and liked the bitterness against the sweet apple and persimmon favors. Thx for a simple, easy, delicious salad.
 
Madhuja January 14, 2013
I love all the flavors you have going on in here! The salad looks absolutely gorgeous!
 
Author Comment
QueenSashy January 17, 2013
Thank you!
 
fiveandspice November 5, 2012
Gorgeous!
 
Author Comment
QueenSashy November 5, 2012
Thanks!