Persimmon Carpaccio Salad (Italian Style)
Ingredients
- 3 ripe Fuyu persimmons, peeled and thinly shaved into rounds
- 1 cup arugula
- ½ small fennel bulb, shaved very thin
- 2 tbsp toasted walnuts, roughly chopped
- ¼ cup shaved Parmigiano-Reggiano
- 1 - 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice or a splash of white balsamic vinegar
- Sea salt, to taste
- Fresh cracked black pepper, to taste
- Fennel fronds, for garnish
- Optional: a sprinkle of pomegranate arils for color
Instructions
- Lay out the carpaccioArrange the thinly shaved persimmon slices in a beautiful overlapping layer on a large round platter.
- Add the vegetablesScatter shaved fennel on top. Add a small handful of arugula for freshness and contrast.
- Dress the saladDrizzle evenly with extra virgin olive oil and fresh lemon juice or white balsamic.
- SeasonSprinkle lightly with sea salt and freshly cracked pepper.
- FinishAdd toasted walnuts, shaved Parmigiano, and fennel fronds. Serve immediately.