Since the second week of January isn't exactly prime fruit and vegetable season, I scoped out the market first before choosing this recipe from The Sunset Cookbook. Apples and oranges were abundant (no big surprises there) but the crates of persimmons and Asian pears at my local market came as a pleasant surprise. Then I remembered this Asian Pear, Persimmon, and Almond Salad.
The rest of the ingredients were easy enough to assemble: mixed greens and limes in the crisper, and honey and cayenne in the cupboard for the vinaigrette.
The persimmon and Asian pear were almost unbelievably vibrant and bright-tasting for this time of year—sweet, beautiful, and a joy to eat, especially when skies are grey and summer fruit is still a while away.
As always with our Cook the Book feature, we have five (5) copies of The Sunset Cookbook to give away this week.
Adapted from The Sunset Cookbook. Copyright © 2010. Published by Oxmoor House. Available wherever books are sold. All Rights Reserved.
- Total time:20 minutes
- 1/4 cup fresh lime juice
- 1 teaspoon roasted almond oil or extra-virgin olive oil
- 2 tablespoons honey
- 1/4 teaspoon kosher salt
- 1/8 teaspoon cayenne
- 2 ounces small, whole tender lettuces or salad mix (about 1 loosely packed qt.)
- 1 large Asian pear, cut into thin wedges
- 2 firm-ripe Fuyu persimmons, cut into thin wedges
- 1/3 cup sliced almonds, toasted
In a medium bowl, whisk lime juice, oil, honey, salt, and cayenne until blended.
In another medium bowl, gently mix lettuces with 1 to 2 tbsp. dressing. Add pear, persimmons, and almonds to bowl with remaining dressing and mix gently to coat.
Divide lettuce among salad plates. Spoon fruit mixture on top.