Persimmon and Fennel Salad

comments (0) March 18th, 2008     

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Ingredients:
2 fennel bulbs (about 1 lb., trimmed)
2 medium ‘Fuyu’ persimmons, washed and trimmed
4 Tbs. finely chopped chives
4 Tbs. pomegranate seeds
1/4 cup olive oil
2 Tbs. lemon juice
1/2 tsp. salt
A few grinds of black pepper

4 servings

This salad can be made ahead. If you can’t find pomegranates, substitute dried sour cherries or cranberries.

Wash and trim the fennel bulbs, and dry them thoroughly. Cut them in half, and with a sharp knife, cut into thin slices. You should have about 4 cups of fennel. Put it in a large mixing bowl and set aside.

Cut the persimmons into thin slices, then julienne each slice into small matchstick-size pieces, yielding about 1-1⁄2 cups persimmon. Add to the bowl with the fennel. Add the chives and pomegranate seeds.

In a small bowl, whisk the oil, lemon juice, salt, and pepper together. Pour over the salad ingredients and mix thoroughly.

Recipe by Joe Quierolo
December 1999
from issue #24

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posted in: fruit, salad, fennel, persimmon

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