29 October 2012

Persimmon salad

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5 or 6 Fuyu persimmons
most of a fennel bulb & some of the fronds
about half a small red onion
4 or 5 purple & pink radishes, of various sizes
seeds from about a quarter to a third of a large pomegranate
microplaned zest of 1 Meyer lemon, & a little bit of the juice
1 shallot

Mandoline persimmons, fennel, onion & radishes. The persimmons & fennel can be marginally thicker than the onion & radishes, which should be as thin as possible.

Combine everything in a bowl, except for the fennel fronds & shallot. Put the shallot shavings in a bit of sherry vinegar & leave for a few minutes, then add olive oil, salt & pepper. Mix together, pour over the rest of the salad, & toss to dress.

Spread out prettily in a large, shallow serving dish & decorate with fennel fronds.

1 comment:

  1. Hi Indigo,
    I couldn't find your email address - wanted to send you this article about the Food event this Saturday http://caamfest.com/2013/2013/memoirs-of-a-superfan-vol-8-8-on-our-plate/

    Best,
    Ravi

    ReplyDelete