We have been making this salad non-stop for the last month. It started as a way to use up persimmons and pomegranates from our trees, but then began haunting us until we made more and more and more. B just made it again today. So I thought it was time to share.
Persimmon Salad With Cumin-Lime Vinaigrette
adapted from the L.A. Times
2 pounds Fuyu persimmons
Juice of 1 lime
1/2 teaspoon ground cumin
1/2 serrano chile, seeded and minced
2-3 tablespoons walnut oil (I usually use olive oil)
1/4 cup pomegranate seeds (about 1/4 pomegranate)
3 tablespoons chopped walnuts, toasted (I used more)
2 tablespoons chopped cilantro
1. Cut off the tough green calyxes and slice each persimmon in 10 to 12 wedges.
2. In a small lidded jar, combine the lime juice, cumin, about half of the chile, a dash of salt and the walnut oil. Tightly cover and shake hard to mix well. Taste the dressing on a small piece of persimmon. There should be just enough chile to add a suggestion of heat. If you'd like it hotter, add more and shake again.
3. Combine the persimmons and the dressing in a work bowl and toss to coat well. Turn the salad out into a decorative bowl and sprinkle with the pomegranate seeds, walnuts and cilantro. Taste and add more salt or lime juice if necessary.