Tuesday, November 10, 2009

Veronica's Persimmon Salad

I got this amazing savory fruit salad recipe from my friend, Veronica.  Her salads are amazing and if you are ever lucky enough to be invited to her house for lunch, you will find yourself begging for the recipes.  She will put out 3 or 4 salads, some bread, maybe some wine and it becomes a meal more elegant than you would receive in most restaurants.  The funny thing about this particular salad is that I never actually sampled it at her house.  She sent me the recipe just for fun and I made it for a Friends of Westwood Library Board meeting (insert plug for the Facebook fan page here) without bothering to test it first.  And it was great.  So great that I was secretly very happy that there was one serving left after the meeting for me to scarf down at home. 

This is a beautiful late fall salad that makes great use of Southern California foods.  AND it is low fat...one tablespoon of walnut oil...that's it!  One last tip.  Instead of purchasing already seeded pomegranate seeds, buy a whole one (99 cents at Trader Joes), cut off a bit and submerge it in a bowl of water.  Break it apart and the non seedy parts will rise to the top.  Your seeds will be a much brighter color and it is a lot less expensive to use the whole thing.

2 lbs Fuyu persimmons (these are the flat, hard ones)
Juice of 1 lime
1/2 t ground cumin
1/2 serrano chili, stems and ribs removed, minced
1/4 c pomegranate seeds
3 T toasted walnuts (I totally forgot this step and it was still fantastic.)
2 T chopped cilantro
1 T walnut oil

Slice off the top of the persimmons, then cut in half lengthwise and then chop into 10-12 wedges per persimmon. 

In a small, lidded jar, combine lime juice, cumin, chili and walnut oil along with a dash of salt.  Close it up and shake it furiously to emulsify. 

Combine persimmons and dressing, then toss with walnuts, pomegranate seeds and cilantro.

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