I had never eaten a persimmon before moving to California, but these days I've come to anticipate the arrival of the sweet orange fruit. That said, I still have a problem finding uses for it (other than slicing a piece and popping it in my mouth, of course), so I was pleased to try Tara Mataraza Desmond's expertly balanced and alliterative persimmon, pomegranate, and pistachio salad from her new cookbook, Choosing Sides.
'arugula salad' on Serious Eats
Jeanne Kelley's marinated and grilled flank steak with arugula salad comes from the "Spring" chapter in her new Kitchen Garden Cookbook. But with its clean flavors and almost effortless preparation, the dish lands squarely in the realm of summer cooking. What really makes this dish stand out is not the arugula—the real winner is Kelley's exotic, tangy sumac and lemon mixture, which performs double duty as marinade and salad dressing.
As Hugh Fearnley-Whittingstall grumbles in River Cottage Veg, arugula has become too popular for its own good. His arugula-fennel-lentil salad is an attempt to celebrate the green on its own merit. Earthy lentils and the crunchy, anise notes of fennel do indeed balance the peppery lettuce, and bright lemon zest enlivens the mix.