I spent all weekend cooking, and it was glorious. This salad was the freshest, simplest thing I made—it is wintry crisp and showcases persimmons, which are in my opinion one of the highlight produce items of late fall and early winter. Other things on the weekend’s cooking agenda: black sesame-pear-miso bread (an experiment and a mild failure), smoky cacao pumpkin soup from Marisel E. Presilla’s wonderful cookbook Gran Cocina Latina: The Foods of Latin America, and pickle-brined chicken with Swiss chard (a success, and possibly coming to the blog soon!).
Oh! And a quick trip to White Bear in Flushing, Queens, for the amazing #6 wontons in chili oil. Highly recommend!!
It’s getting to be holiday party season, so as things get hectic, I’m sure I’ll begin to pare down my cooking (and blog posts) to just the essentials. (Starting . . . now!) Which is the lo-fi idea, I suppose. (More persimmon salads? Less cooking, more wontons? Hmmm, we don’t know.) Happy holidays, everyone!
Persimmon, Avocado, Pomegranate, & Pistachio Salad
- a couple of Fuyu persimmons, sliced
- ripe avocado, sliced
- handful pomegranate seeds
- handful chopped pistachios
- mixed greens and lettuces (I used watercress, arugula, and radicchio)
- vinaigrette (see this post for a simple recipe) or a squeeze of fresh lemon juice and a drizzle of extra virgin olive oil
- Toss the mixed greens together with some vinaigrette, top with the remaining ingredients, and serve.