Author Notes
Growing up in a Korean family, we would LOVE to eat persimmons every winter. The sweet fruit totally hit the spot when I was hungry and couldn't wait for dinner. Many of my friends did not know what a persimmon was, and if they did, did not know how to serve it in meals, A few months ago, I came across Caroline Russock's blog, Delicious Eats, and found the recipe Asian Pear, Persimmon, and Almond Salad. I was delighted to find something I can serve to my friends when I had them over and also enjoy the delicious fruit! I tried the recipe and thought it incorporated too much lime and not enough olive oil and cayenne pepper. So, this is my adaptation of her salad recipe. —Sarah D
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Ingredients
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1/8 cup
freshly squeezed lime juice
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3 tablespoons
olive oil
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2 tablespoons
honey
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1/4 teaspoon
Kosher salt
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1/4 teaspoon
*cayenne pepper
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2 ounces
salad mix or sliced red leaf lettuce
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1
Asian pear, peeled and sliced into bite sized pieces
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2
ripe Fuyu persimmons, peeled and sliced into bite sized pieces
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1/3 cup
sliced almonds, toasted
Directions
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In a small bowl, wisk the freshly squeezed lime juice, oil, honey, salt, and cayenne pepper, until blended well.
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In a large bowl, place a layer of salad, fruit, and one or two tablespoons of dressing. Gently mix until throughly mixed.
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Add another layer of salad, fruit, this time with the sliced almonds. Add remaining dressing and gently mix the salad until everything is well distributed.
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Plate the salad and serve.
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*Add less if desired.
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