Persimmon-Fennel Salad
Photo: James Carrier
How to Make It
Step 1
1
Rinse and drain fennel. Trim off tops; discard tough stalks and chop enough feathery greens to make 1/4 cup. Save remaining greens for other uses or discard. Trim and discard root ends and bruised areas from fennel heads. Cut fennel crosswise into 1/16- to 1/8-inch-thick slices. Combine sliced fennel and chopped fennel leaves in a wide, shallow bowl.
Step 2
2
Peel and stem persimmons. Cut fruit crosswise into 1/8-inch-thick slices and put in another bowl. Add lemon juice and oil; mix gently. Holding fruit back, pour liquid over fennel. Mix fennel with dressing.
Step 3
3
Arrange the persimmon slices over the fennel; sprinkle with cheese. Spoon salad onto plates and add salt and pepper to taste.
Ingredients
3 heads fennel (each 3 to 3 1/2 in. wide)
1 1/4 pounds firm-ripe Fuyu persimmons
1/4 cup lemon juice
1 1/2 tablespoons extra-virgin olive oil
1 cup 1/2-inch chunks Stilton or gorgonzola cheese
Salt and pepper
Directions
Step 1
1
Rinse and drain fennel. Trim off tops; discard tough stalks and chop enough feathery greens to make 1/4 cup. Save remaining greens for other uses or discard. Trim and discard root ends and bruised areas from fennel heads. Cut fennel crosswise into 1/16- to 1/8-inch-thick slices. Combine sliced fennel and chopped fennel leaves in a wide, shallow bowl.
Step 2
2
Peel and stem persimmons. Cut fruit crosswise into 1/8-inch-thick slices and put in another bowl. Add lemon juice and oil; mix gently. Holding fruit back, pour liquid over fennel. Mix fennel with dressing.
Step 3
3
Arrange the persimmon slices over the fennel; sprinkle with cheese. Spoon salad onto plates and add salt and pepper to taste.
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