A persimmon salad as a centerpiece
A perfect salad for Thanksgiving and the holidays
Welcome to our friends coming to us from over at the Chef’s List…here at Longer Tables, I like sharing a recipe every week (usually on Wednesdays, but I’ve been busy this week!), plus a story or interview or history or … really, anything on Mondays. I’m so happy to have you here. So now…this week’s recipe!
I hope everyone is finding a steadier pace this week, taking care of yourselves, maybe finding some calm moments in the kitchen? What are you cooking, what are you drinking?
Today’s recipe is perfect for right now, because persimmons and pomegranates are in season. And with the holidays coming up, maybe you’re starting to plan your menus, so I think you’ll have time to make it once or twice before Thanksgiving, and then plan to put it on the table next to the turkey and the mashed potatoes to add a bit of color to the table!
Have you ever had a persimmon? They are in season in the US in the late fall and early winter (but you can find them in Southern California for a little longer) and if you’ve never tasted one before, how do I describe it to you…it kind of feels like a tomato in your hand, but it’s a beautiful bright orange, and it should be juicy and sweet, almost like a melon or a mango, with hints of cinnamon and spice. Doesn’t it sound amazing? There are also a few different types of persimmons—some, like Hachiya, are really firm and astringent, and have to be really ripe before they can be eaten. What we see a lot of in the US is Fuyu, which is rounder and sweeter—and it’s what you need for this recipe.
This recipe also features another early winter fruit: the pomegranate. While they can be a little messy, they are so beautiful with their bright color and little jewels inside…think of them as some of the Mediterranean sunshine peeking through the window into your kitchen. The vinaigrette also calls for pomegranate molasses, an ingredient from the Middle East…it’s a little thicker than maple syrup, but it is rich and tangy and adds a lot of depth to vinagretas and sauces, so it’s worth finding a bottle! You can find it on Amazon of course but also at specialty grocery stores and Middle Eastern markets.
With all of its colors and fresh flavors, this salad can be a perfect centerpiece for a weeknight dinner or on your Thanksgiving table. Let me know how you like it!
Persimmon Salad
Serves 4