Persimmon Salad with Sesame Vinaigrette

Name: Persimmon Salad with Sesame Vinaigrette
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 1 fillet anchovy fillet; 59 milliliters coarsely chopped fresh basil leaves; 59 milliliters coarsely chopped fresh cilantro; 473 milliliters frisée leaves (from about 1 bunch); 907 grams Fuyu persimmons, peeled and cut into 1-inch wedges; 2 mediums garlic cloves, coarsely chopped; 1 teaspoon granulated sugar; 6 servings Kosher salt; 3 Tbsps freshly squeezed lime juice (from about 2 medium limes); 2 Tbsps mirin; 59 milliliters olive oil; 1 mediums red onion, very thinly sliced; 59 milliliters rice flakes; 454 grams medium Roma tomatoes (about , cored and cut into 1-inch wedges; 1 Tbsp toasted sesame oil; 2 Tbsps toasted sesame seeds; 1 teaspoons togarashi; 2 Tbsps soy sauce; 1 red Thai chile, seeds and ribs removed and finely chopped; 473 milliliters vegetable oil; 473 milliliters watercress, tough stems removed (from about 1 bunch); 1 Tbsp white miso

Persimmon Salad with Sesame Vinaigrette might be just the side dish you are searching for. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 6. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 446 calories, 5g of protein, and 21g of fat per serving. From preparation to the plate, this recipe takes about 40 minutes. If you have watercress, rice flakes, garlic cloves, and a few other ingredients on hand, you can make it.

Instructions

For the dressing:1

Heat the sesame oil in a small frying pan over medium heat until shimmering.

Ingredients you will need

Sesame Oil

Equipment you will use

Frying Pan

Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute. Scrape the oil and the garlic into a blender.2

Ingredients you will need

Garlic

Cooking Oil

Equipment you will use

Blender

Add the olive oil, lime juice, mirin, soy sauce, miso, anchovy, and sugar and blend until smooth.

Ingredients you will need

Lime Juice

Olive Oil

Soy Sauce

Anchovies

Mirin

Sugar

Miso

Remove to a small bowl, add the sesame seeds, chile, and togarashi, and stir to combine; set aside.For the salad:1

Ingredients you will need

Sesame Seeds

Chili Pepper

Equipment you will use

Bowl

Place the persimmons, tomatoes, and onion in a large, nonreactive bowl, add 1/2 cup of the dressing, and toss gently to coat; set aside. Meanwhile, fry the rice flakes.2

Ingredients you will need

Persimmon

Tomato

Onion

Rice

Equipment you will use

Bowl

Heat the vegetable oil in a large frying pan over medium-high heat until a rice flake dropped into it puffs immediately, about 8 minutes. Meanwhile, line a large plate with paper towels and set aside.3When the oil is ready, add the rice flakes and fry, stirring until puffed and crisp, about 15 seconds. Using a slotted spoon, remove to the paper-towel-lined plate, season with salt, and set aside.4

Ingredients you will need

Cooking Oil

Rice

Salt

Equipment you will use

Slotted Spoon

Paper Towels

Frying Pan

Transfer the marinated persimmon mixture to a serving platter.

Ingredients you will need

Persimmon

Place the frise, watercress, basil, and cilantro in the bowl the persimmon mixture was in, drizzle with a few tablespoons of the remaining dressing, season with salt, and toss to combine. Taste and add more dressing or salt as needed. Mound the frise mixture over the persimmons, garnish with the puffed rice, and serve immediately.

Ingredients you will need

Puffed Rice