Red Leaf with Shaved Persimmon and Pomegranate-Balsamic Vinaigrette and Glaze

Serves 4

A festive salad highlighting seasonal Fuyu persimmons for a showy presentation and a taste of sweetness. Add richness and elegance with the optional pomegranate-balsamic glaze.

Cooking Tip: There are two basic types of persimmons. One is the hayicha (almond shaped) which needs to be very soft and ripe in order to enjoy. Hayichas need to feel almost mushy to the touch before eating. Fuyu persimmons, on the other hand, are slightly softer than apples or pears when ripe. They look like small, bright orange tomatoes. They can be eaten like apples too: slice, dice or bite right in.

VINAIGRETTE
1 tablespoon pomegranate juice
1 tablespoon Balsamic vinegar
1 teaspoon maple syrup
1 teaspoon Dijon mustard
1 shallot, minced
Pinch salt
2 tablespoons olive oil

SALAD
1/3 cup  almonds
1 tablespoon tamari
1 head red leaf lettuce
1 fuyu persimmon, very thinly sliced

GLAZE (OPTIONAL)
2 tablespoons each:
Pomegranate juice
Balsamic vinegar
Maple syrup

Whisk the pomegranate juice, vinegar, syrup, mustard, shallot and salt in a small dish. Slowly drizzle in the olive oil, whisking briskly to create an emulsion. Let sit for 10 minutes to allow the flavors to develop.

Heat a small skillet over medium heat and add the almonds. Dry-toast for 5-6 minutes, flipping frequently, until lightly browned and fragrant. Stir in the tamari and cook, stirring constantly until the liquid has evaporated, about 30 seconds. Remove to a plate; slice or chop when cool.

Tear or chop the lettuce into bite-sized pieces. Toss the salad with the dressing until incorporated. Evenly distribute to four salad plates. Lay the persimmon slices decoratively upon the lettuce. Garnish with the tamari almonds.

For the optional glaze, heat all the glaze ingredients in a small sauce pan over medium-high heat. Bring to a boil and let cook down for 3-4 minutes, until it has reduced by about half, and has thickened slightly (do not cook too long to where it starts to candy). Drizzle around the plates and onto the the greens.

Food photos by Jackson D. Carson

Copyright Alison Anton. 2009. All rights reserved.