I just discovered persimmons a few years ago. I thought they were so beautiful, but had no idea what exactly to do with them until I found this recipe. It’s as lovely to look at as it is delicious and refreshing. This recipe is from Suzanne Goin’s Sunday Suppers at Lucques. She calls for hazelnut oil, but since I haven’t found any, I left it out. I haven’t missed it yet, but if you want to use it, I included it in the recipe.
20 minutes to prepare
2/3 cup blanched hazelnuts
1 tblsp plus 1 tsp hazelnut oil (optional)
1 tblsp finely diced shallot plus 2 small shallots, thinly sliced
3 tblsp fresh pomegranate juice (I got enough from 1 pomegranate-see below for a good way to get the juice and seeds out)
1 tblsp sherry vinegar
2 tsp rice vinegar
3 tblsp extra-virgin olive oil
2 Fuyu persimmons, thinly sliced
1/2 lemon for juicing
5 oz arugula
sea salt and freshly ground pepper
Preheat oven to 375 degrees.
Spread the hazelnuts on a baking sheet and toast 8-10 minutes, stirring once or twice, until they smell nutty and the skins begin to crack and peel off. When the nuts have cooled, chop them coarsely and toss with 1 tsp of the hazelnut oil if you’re using, otherwise, set aside after chopping.
Place the diced shallot, pomegranate juice, both vinegars and 1/2 tsp salt in a small bowl and let sit 5 minutes. Whisk in the olive oil and the 1 tblsp of hazelnut oil if using. Taste for balance and seasoning.
In a large salad bowl, toss the persimmons, sliced shallots and pomegranate seeds with the dressing, then season with sea salt, pepper and a squeeze of lemon juice.Gently toss in arugula to taste-I added a few handfuls until I had what felt right to me, so you may not want to add the whole 5 oz. Arrange the salad and scatter the hazelnuts on top.
To Juice a Pomegranate:
Take your whole pomegranate and push your thumbs into it all the way around the fruit to soften the skin. Next, take a paring knife and make a hole halfway into the fruit. Squeeze the juice out of this hole. To get out the seeds, take a paring knife, make a hole in the fruit and turn the knife to break open the fruit. Use your fingers to pull open the fruit naturally and then pick out the seeds with your fingers.