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Fuyu Persimmon and Fennel Salad with Hazelnuts

by Melissa Pellegrino

read reviews (3)

Fuyu persimmons have a subtle, crisp flavor reminiscent of apricots, and a firm texture, making it especially good for savory dishes, like this autumn salad. Serves six.

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fennel persimmons hazelnuts more more

6 Tbs. fresh orange juice
2 Tbs. white wine vinegar
2 Tbs. minced shallot
2 tsp. finely grated orange zest
Kosher salt
1/2 cup extra-virgin olive oil
4 medium ripe Fuyu persimmons, peeled, quartered, cored, and thinly sliced
2 medium bulbs fennel, trimmed, cored, and very thinly sliced or shaved with a mandoline or vegetable peeler
1/3 cup lightly packed fresh flat-leaf parsley leaves, coarsely torn if large
Freshly ground black pepper
1/2 cup toasted, peeled hazelnuts, chopped
1/2 cup shaved Parmigiano-Reggiano

Put the orange juice, vinegar, shallot, zest, and 1/4 tsp. salt in a small bowl and let sit for 15 to 30 minutes to soften the shallot and meld the flavors. Gradually whisk in the oil.

In a large bowl, toss the persimmons, fennel, and parsley with enough of the vinaigrette to coat (you may not need all of it). Season to taste with salt and pepper. Divide among 6 salad plates and sprinkle with the hazelnuts and Parmigiano-Reggiano.

nutrition information (per serving):
Calories (kcal): 350; Fat (g): 26; Fat Calories (kcal): 230; Saturated Fat (g): 3.5; Protein (g): 5; Monounsaturated Fat (g): 18; Carbohydrates (g): 31; Polyunsaturated Fat (g): 3; Sodium (mg): 105; Cholesterol (mg): 0; Fiber (g): 8;

photo: Scott Phillips

From Fine Cooking 101 , pp. 16

September 3, 2009