Persimmon and prosciutto salad with walnut dressing

Have you ever asked yourself, “Should I first peel the persimmon before eating it?” Well, the answer is NO, which luckily for us, makes it so much easier to eat! And presenting this salad at your table is even more fun since it keeps your family and friends guessing what those colourful orange balls are.

For my recipe, I used Fuyu persimmons, which are short, crisp and sweet and ideal for using in salads. For added presentation, I’ve sliced my persimmons very thinly using a mandoline slicer.

 Fuyu Persimmons

 When I presented this salad to my brother-in-law (visiting from Baltimore), he said, “Hmm, these persimmons have a nice mild flavour with a touch of je ne sais quoi.” My words exactly!

This recipe makes a nice summer salad and also could be a meal in itself. The dressing has a nice creamy fruity flavour that works well with the rest of the ingredients.

Persimmon and Prosciutto Salad with Walnut Dressing

2015-01-09 12:59:09

Yields 6

A light fruity salad with a creamy walnut dressing.

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For the Walnut Dressing

1. 1 small garlic clove, diced
2. 2 tbsp. walnut oil
3. 2 tbsp. olive oil
4. 1 1/2 tbsp. balsamic vinegar
5. 1/4 cup (60 ml) thin cream
6. salt/pepper to taste

For the salad

1. 3 ripe persimmons, sliced thinly
2. 12 thin slices prosciutto
3. 3 - 4 cups of green salad mixture (butter lettuce, rocket leaves, baby spinach, etc)
4. 60 g walnut halves, roughly chopped
5. 1 cup (80 g) shaved parmesan
6. salt/pepper to taste

Instructions

1. To make the dressing, add the diced garlic, walnut oil, olive oil and balsamic vinegar in a food processor bowl and process until smooth. With the motor running, gradually add the cream until the mixture is smooth and emulsified. Season with salt and pepper to taste.
2. For the salad, slice the persimmons thinly widthways using a mandolin slicer. Tear the prosciutto roughly into pieces and roughly chop the walnuts.
3. To assemble the salad, arrange the salad greens on a plate, top with the persimmon slices, walnuts and parmesan shavings. Drizzle with the dressing and season with salt and pepper.

Adapted from Leanne Kitchen from Taste.com.au

Adapted from Leanne Kitchen from Taste.com.au

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