Fresh persimmons in a salad? Are you kidding?!
Opening one’s mind and taste buds to new thoughts, ideas and flavors is what keeps life interesting. The idea of including fresh persimmons in a salad presented itself when I attended a supper club meal at Polly’s Paladar. This creation was made with bitter greens, pomegranates, and candied pecans. It was topped with hot pork chunks and served with a vinegrette dressing.
Here is my modified version. I named it ‘Christmas Salad’ because I first made it right after Thanksgiving – using turkey left-overs – and everyone exclaimed that the colors (spinach, pomegranties, persimmons and mandarines)…looked just like Christmas.
Coat as many pecans as you plan to use with maple syrup. Spread them out flat on a baking pan and cook at 200 degrees until nuts are lightly toasted (and dry) …..approx. 30 minutes.
Fresh persimmon(s) – soft…almost squishy…peeled and seeded – chopped into bite-sized bits
Mandarines – peeled
Top wth your favorite protein