With persimmons all over the farmers market, I just had to get some. There’s two types: Fuyu is the squat, round, firm, eat-whenever kind and the Hachiya is the soft, pointy end, eat-only-if-ripe-or-you’ll-be-really-sorry kind.
I went with the Fuyu for it’s crispness and because I was going to use it in a salad. Cutting the persimmon crosswise made such a nice round colorful disc, I thought it would be fun if the salad was stacked instead of in a giant heap.
Fuyu Persimmon Salad
Serves 2 as part of a meal
1 head baby romaine lettuce
1 Fuyu persimmon
Handful of dried cranberries and/or pomegranate seeds
2 tablespoons Vegenaise or other vegan mayonnaise
1 tablespoon extra-virgin olive oil
1 teaspoon white vine vinegar
Salt and freshly ground black pepper to taste
Combine the dressing ingredients in a small bowl and whisk well to combine. Set aside. Peel the persimmon and cut crosswise into thin rounds. Slice the avocado crosswise.
Tear the lettuce into bite-sized pieces. Place in a mixing bowl, add dressing to taste and toss.
To plate, place one persimmon round in center of a serving plate. Pile lettuce on top, avocado next and then another persimmon round and repeat, ending with a few avocado slices on top of a persimmon.
Sprinkle the dried fruit around. Spoon extra dressing around the plate in a line. Serve immediately.