Here’s a salad recipe that plays on some great fall flavors – persimmon, bitter greens, and bleu cheese. This Thanksgiving salad idea will surprise and delight your guests! Also, if you have some Fuyu persimmons, this is a great way to use persimmons in a salad. Hope you love this persimmon and bitter green salad!
the inspiration behind this persimmon and bitter green salad
I love crunchy salads with weird flavor combos, and when persimmons come around at the farmers’ market I get super excited to bake with them, eat them raw, put them on toasts and salads, and more. I’m always looking, too, for a better/surprising Thanksgiving side salad that gives that old-fashioned meal a little ooomph. Using Fuyu persimmons, you get a fruity, tender bite of persimmon against a sharper/bitter dandelion green that’s tied all together with a little bleu cheese.
what’s the difference between a fuyu and hachiya persimmon?
According to Out of the Box Collective, “The two most prevalent varieties at the markets right now are fuyu and hachiya persimmons.
Fuyu are the squat-shaped persimmons which are eaten while still hard and crisp. Perfect chopped into a salad, or eaten like an apple, they are a very different texture and experience from their distant cousin the Hachiya.
Hachiya are more elongated and need some time to go quite soft before they are ready to eat. Fully ripe, they should feel squishy like a water balloon or over-ripe tomato. Be patient, if you attempt to eat one before it has softened, it can be unpalatably astringent (or ‘furry’ tasting) as Hachiyas contain very high levels of soluble tannins. In other words, they can leave a nasty taste in your mouth.”
how to make this persimmon and bitter greens salad
literally chop and combine! so easy.Print
- 2 persimmons
- 1 oz of bleu cheese
- 4 cups of bitter greens like dandelion, radicchio, or arugula, cleaned and chopped
- optional: 1/4 cup of pecans, toasted
- simple vinaigrette: 2 parts olive oil to 1 part vinegar with a teaspoon of dijon to emulsify
- shake together in a jar the oil, vinegar and mustard – set aside.
- slice the persimmons thinly into rounds — you’ll hit the seeds, so pull those out and keep on slicing.
- combine persimmons with the lettuce, cheese and pecans and toss to combine!
Keywords: persimmon salad, fuyu persimmon, persimmon recipe, persimmon ideas