Comfort and Joy.
'Tis the start of the holiday season, and what a better way to make your gourmet guests rejoice than with an interesting, delicious and, above all, luxuriously simple salad comprised of deep-orange persimmon on a bed of arugula, scattered with Parmesan.
Inspired by Italy and created by Marc Vetri—culinary genius and owner of Vetri Restaurant, Alla Spina, Amis, and Osteria, all in Philly—this salad will be sure to dazzle this season in both looks and flavor.
It hardly gets any simpler, but of course that means the ingredients have to be spot-on. Between the two most widely available persimmon varieties, Fuyu (what you want) and Hachiya (what you don't), there is a world of difference. The ruby red, teardrop-shape Hachiya is unpalatable if it's anything but dead ripe. Once it reaches that stage, its flesh, almost soupy, is best eaten with a spoon or used in purées and puddings. The squat, orange Fuyu, meanwhile, has silky flesh that resembles a mango's, though its flavor is less acidic. With skin that can be left on or removed according to your preference, Fuyu is the user-friendly persimmon, and here it sings.
So get your foodie on and prepare to delight your guests' tastebuds.
Persimmon Salad
Total Time: 15 minutes
Serves: 4
Juice of 1 lemon, plus more to taste
3 Fuyu persimmons
Juice of 1 lemon, plus more to taste
Fine sea salt
1½ tablespoons olive oil, plus extra for finishing
4 cups baby arugula
Parmesan shavings
Freshly ground black pepper
What To Do
1. Trim persimmon tops and ends. If you like, use a vegetable peeler to remove skin. Halve lengthwise, then, with cut side down, thinly slice persimmons crosswise, about 1/6-inch thick.
2. Place fruit in a bowl and toss with juice of 1 lemon, a pinch salt and olive oil. Let sit until fruit releases juices and salt dissolves, about 5 minutes. Adjust seasoning, adding extra salt or lemon juice to taste.
3. Divide greens among four salad plates. Scatter a generous handful of fruit over each plate of greens and spoon some of the seasoned juices left in the bowl over top. Garnish with Parmesan. Finish with a drizzle of oil and freshly ground black pepper. Serve immediately.