Persimmon Salad
I love how persimmons make a guest appearance this time of year, and delight (and sometimes confuse) everyone who gets to eat them. Super-sweet, bloomy, and delicious both raw and cooked, persimmons are a sure-fire way to get a seasonal “wow!” in any dish. This bright salad incorporates raw persimmon which plays well with other crisp flavors such as lime, apple, and onion. Bejeweled pomegranate seeds lend a burst of color and flavor.
For the Salad
3 Hearts of Romaine, chopped
2 Fuji Apples, peeled and sliced into thin squares
2 Fuyu Persimmons, peeled and sliced into thin squares
2 Green Onions, chopped
1 cup Pomegranate Seeds
1 cup toasted pecans
1 cup Gorgonzola or Bleu Cheese – crumbled
For the Dressing
½ cup light olive oil
¼ cup white balsamic vinegar
1 tbs lime juice
1tbs sugar
½ tsp salt
Chop the romaine into bite-sized pieces. Add the green onions, apples and persimmons. Pour on the dressing and gently toss. Add the cheese and nuts last and give the salad a few gentle tosses.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.