This freshly tossed salad recipe from the culinary team at Matthew Kenney includes organic ingredients straight from the Santa Monica Farmer’s Market. Persimmon season has just begun and this recipe is the best way to thrust them instantly into your diet. Instant recipes are what Creative Director Meredith Baird does best. Her un-cookbook Everyday Raw Detox
is full of quick, healthy dishes without many of the complex tools and techniques that raw food is known for.
This recipe calls for both Fuyu and Hachiya persimmons. The Fuyu varietal is the most beautiful, in our opinion – ancient looking and cornucopia-ready. The other, Hachiya, are super soft and should be used only once absolutely ripe to avoid any bitterness. Pick up both at your farmer’s market and whip up this pistachio puree for a match made in salad heaven…
Raw Pistachio Persimmon Salad
Ingredients
4 cups wild or baby arugula
2 Fuyu persimmons, sliced
½ cup pistachios
Lemon pistachio dressing
½ cup lemon juice
¾ cup olive oil
¼ cup pistachio oil
1 Tbsp sea salt
Pistachio puree
1 cup soaked pistachios
¼ cup filtered water
1 Tbsp rice vinegar
1 Tbsp agave
½ tsp salt
Hachiya puree
1 Hachiya persimmon, peeled
1 Tbsp lemon juice
¼ cup olive oil
1 tsp sea salt
Directions
Prepare lemon pistachio dressing: Using a blender, emulsify oils into lemon juice and salt at low speed. Set aside.
Prepare pistachio puree: Blend all in a high speed blender until smooth. Set aside.
Prepare Hachiya puree: Add persimmon, lemon juice and salt to blender. Blend, and add oil at low speed.
Take a serving spoon and spread a heaping spoonful of pistachio puree on all the plates being served. Follow this by doing the same with the Hachiya puree.
Put about half of the lemon dressing in a large bowl with a big pinch of sea salt. Toss the sliced Fuyus, and then follow with the arugula.
Distribute the tossed persimmons and arugula evenly among the plates. Drizzle with remaining dressing. Garnish with pistachios.
P.S. Get your paws on those persimmons with Pressed Juicery’s seasonal flavor, Apple Cinnamon Persimmon! Pressed has just re-released this yearly fave for the fall and winter seasons.
