Seeing as the ingredients are simple, you want them to be of excellent quality. Start with a firm, yet ripe persimmon sliced paper thin. I have an irrational fear of the mandoline, so using my handy dandy knife skills and a serrated knife gets the job done. Arrange these on your favourite plate. White looks nice. Next, drizzle your very best extra virgin olive oil and give a good squeeze of fresh lemon juice on the persimmons. Sprinkle a handful of pomegranate arils - the more the merrier. Copious shavings of your favourite firm, salty cheese are required. I used Parmesan, but Asiago or Manchego would also be delicious. A smattering of blanched almonds and a few torn leaves of Italian parsley round out the ingredients. Whatever you do, don't forget the finishing touch of flaked sea salt - it brings the whole plate of goodness together. Like I said, it doesn't sound like the salad of dreams, and yet it is. There's the sweet/salty thing happening, with the herbaceous parsley not letting things get out of hand. There's the crunch of almond and salt with the bright zing of citrus making friends with the fruity, mellow olive oil. Turns out persimmon and pomegranate love it all.
In a season full of butter, sugar and white flour, this salad helps balance those indulgences out. On the days you eat gingerbread cookies for breakfast, have this salad for dinner. When you do it up the night before, enjoying more than your share of eggnog and cheeseball, have this salad for dinner. When your stretchy pants won't stretch anymore, have this salad for dinner. There. I'm so glad I told you about my simple supper. I hope you like it as much as I do. Now, back to my regularly scheduled shortbread cookie.
Persimmon & Pomegranate Salad
1 persimmon, sliced thin
good drizzle extra virgin olive oil
fresh lemon juice
handful of pomegranate arils
shavings of Parmesan Reggainno
handful blanched almonds
few leaves of Italian parsley
flaky sea salt
Arrange persimmon slices on plate. Drizzle olive oil and lemon juice on top. Sprinkle pomegranate arils and shavings of cheese. Top with almonds, parsley and give a good sprinkle of salt. Tuck in and enjoy. Recipe from Food 52.