Is it just me?
Why does it seem like Christmas is so soon right after Thanksgiving?
I know it’s the same date every year but time sure seems to fly these days.
So with all the holiday rich foods and drinks happening now, I thought you might like a lovely little clean salad that I made up the other night – actually the night before Thanksgiving is when I first served this – the night before another eat-a-thon!
It is the season for persimmons! I LOVE them and I have been using them everywhere! From pasta dishes to roasted fish to meats to salads, you name it!
I love the color (orange is my fave), and they’re surprising, sweet, refreshing and oh so lovely.
So this salad of baby arugula, shaved fresh fennel, and chopped persimmons with a champagne vinaigrette is super simple and the taste is light, crisp, fresh and sweet with a little heat from the greens – just delish! The perfect starter to clean your palate!
May you enjoy this in the coming weeks to add a little health to your merriment!
ARUGULA, FENNEL AND PERSIMMONS SALAD – serves 4 – 5
5 oz. baby arugula, washed, dried and chilled
½ of a large fennel bulb, shaved on a mandoline
2 persimmons – flat bottomed, cored and cut into chunks
1/2 tsp. Dijon mustard
2 Tbs. Champagne vinegar
scant 1/2 cup of olive oil
salt and fresh ground pepper to taste
Place all ingredients in a jar. Cover tightly and shake. Taste and adjust salt and pepper.
Divide the arugula among the four or five salad plates. Top each with the shaved fennel slices, then top with the persimmon chunks. Drizzle with the champagne vinaigrette and serve immediately.
Watch people’s expressions when they think they might be eating a tomato and it turns out to be a sweet persimmon. Surprise!!
With salads, I find the simpler the better. Really, the ones with the least ingredients are the best. I always remember those restaurants that try too hard – their salads give them away – with waaay too many things in them.
KISS (you know, Keep It Simple Stupid) works with salads too!