Thanksgiving recipe video: Persimmon salad
Thanksgiving is little more than a week away, and it’s never too soon to start planning your menu. Food editor Russ Parsons and I are demonstrating videos of classic dishes on the blog every couple of days to get you in the mood.
If you’re planning on a rich multi-course feast for the holidays (and why shouldn’t you be?), it’s probably a good ideas to start it off with something light, crisp and fairly simple. This salad from Russ, made with Fuyu persimmons, is just the thing.
Russ demonstrates the recipe in the video above.
CALIFORNIA COOKBOOK: 638 holiday recipes from the L.A. Times!
FUYU PERSIMMON SALAD WITH CUMIN-LIME VINAIGRETTE
Total time: 40 minutes
Servings: 8
Note: Fuyus are the small, crisp persimmons. They’re only slightly sweet, so when paired with an assertive vinaigrette, they make a refreshing salad.
2 pounds Fuyu persimmons
Juice of 1 lime
1/2 teaspoon ground cumin
1/2 serrano chile, seeded and minced
Salt
1 tablespoon walnut oil
1/4 cup pomegranate seeds (about 1/4 pomegranate)
3 tablespoons chopped walnuts, toasted
2 tablespoons chopped cilantro
1. Cut off the tough green calyxes and slice each persimmon in 10 to 12 wedges.
2. In a small lidded jar, combine the lime juice, cumin, about half of the chile, a dash of salt and the walnut oil. Tightly cover and shake hard to mix well. Taste the dressing on a small piece of persimmon. There should be just enough chile to add a suggestion of heat. If you’d like it hotter, add more and shake again.
3. Combine the persimmons and the dressing in a work bowl and toss to coat well. Turn the salad out into a decorative bowl and sprinkle with the pomegranate seeds, walnuts and cilantro. Taste and add more salt or lime juice if necessary.
Each of 8 servings: 185 calories; 39 mg. sodium; 0 cholesterol; 4 grams fat; 0 saturated fat; 40 grams carbohydrates; 2 grams protein; 0.30 gram fiber.
ALSO:
RECIPES: Keep it light with salads
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