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very ripe persimmon purée combination baby bacon shallot white wine vinegar walnut oil celery persimmon
Viewed: 55 - Published at: 8 years agoIngredients
- 1/3 cup very ripe persimmon puree (preferably the Hachiya variety)
- 4 to 5 cups combination baby frisee, arugula, sliced endive or treviso
- 4 slices thick-cut bacon
- 1 shallot, chopped
- 2 tablespoons white wine vinegar, divided
- 2 tablespoons walnut oil, such as La Tourangelle
- Garnishes: celery leaves, fresh mint leaves, toasted walnuts
- 1 ripe persimmon, peeled and sliced
Method
- *To make persimmon puree: Remove top of very ripe persimmon and scoop out flesh with a spoon; puree in a food processor; place in a medium bowl and set aside. Place washed and dried lettuces in a large bowl; set aside.
- Cook bacon until crisp. Remove all but 1 tablespoon bacon grease from pan. Turn off heat but while pan is hot, add shallots and stir. Add 1 tablespoon white wine vinegar. Pour hot bacon-shallot mixture into persimmon puree. Add remaining tablespoon vinegar and whisk in walnut oil. Drizzle lettuces with vinaigrette and toss gently.
- Divide salad among 2 or 4 plates. Garnish with fresh celery leaves, mint leaves, and toasted walnuts. Top with a slice or two of bacon, depending on how many servings you are making, and some persimmon slices. Season with flaky sea salt and a few cracks of fresh ground black pepper. Serve at once.
