Receta Persimmon and Nuts Salad
This year's winter has been brutal till now. Snow is something that is expected this time of the year, but the freezing temperatures have been really the killer. Arctic blast & polar vortex are the terms that are widely being used not just by the meteorologists but by everyone dealing with this harsh weather. Even with all that going on, life still moves on.
Coming back to today's recipe, this is probably the simplest dish ever. I had some persimmons in the fridge and after enjoying some as is, I wanted to do something else with it. I saw the recipe for persimmon salad in Vegetarian times magazine, but I didn't have the ingredients on hand. But the idea of making the salad stuck with me and google search led me to this recipe on LA times.
There is not much of a recipe for this dish, but the salad was so colorful that I couldn't stop clicking. So here are some shots of the dish.
Ingredients:
- Persimmon - 3, peeled and chopped into 10~12 wedges
- Red Onion - 1 small, thinly sliced
- Green Chilies - 1 small, seeded and finely chopped
- Pomegranate seeds - ¼cup
- Nuts - ¼cup (I used chopped hazelnuts & pistachios, but original recipe had chopped walnuts)
- Cilantro - 2tbsp, finely chopped
- For the Dressing:
- Lemon Juice - 2tbsp
- Garlic Olive Oil - 1tbsp (original recipe used Walnut oil)
- Ground Cumin - ½tsp
- Salt & Pepper - to taste
Method:
For the dressing: Combine all the ingredients for the dressing in a small bowl. Whisk well to combine.
For the Salad: Combine persimmon, onion, green chilies in a mixing bowl. Drizzle the dressing and gently toss to combine.
Turn out the salad onto the serving plate, sprinkle the pomegranate seeds, nuts and chopped cilantro. Serve immediately or refrigerate until ready to serve.