| |
WATERCRESS SALAD w/ FUJU PERSIMMONS & FRESH MOZZARELLA
Description:
Tis the season for Fuju persimmons - the round, flat ones that look as if someone just stepped on them. The skin is tangerine in color and the flesh is slightly soft, with the aroma of custard and the delicate, sensual flavor of cinnamon and apricots. They'll disappear before you know it, so take advantage of their availability and enjoy them in this gorgeous, delectable salad.
|
|
|
|
Ingredients: Print Ingredients
• 1 bunch watercress, washed, with the roots clipped away
• 1/2 lemon
• Organic extra virgin olive oil
• Salt & freshly cracked black pepper
• 2 Fuju persimmons, stems removed & scrubbed clean
• 1 round (6 ounces) fresh whole milk mozzarella
• 3 tablespoons roasted hazelnuts, coarsely chopped
• 1 cinnamon stick
|
Prepare:
Place the watercress in a bowl and toss with 2 tablespoons of olive oil. Squeeze the lemon half over the leaves; toss again. Season with salt and pepper.
Slice the persimmons into thin rounds - just as you would slice a ripe tomato. Cut or tear the mozzarella into irregular chunks. Heap the watercress onto a salad and arrange the persimmon & mozzarella on top. Drizzle a few drops of olive oil onto the visible pieces of mozzarella. Sprinkle with roasted hazelnuts. Grate cinnamon over the top until the fruit and cheese are lightly dusted.
Serve with warm bread and more olive oil for dipping.
Eat off of one plate, alternating bites... enjoy the softness of the fruit and cheese contrasted with the crunch of the nuts. Mmm...
|
How To Serve:
|
|
|
|
|
|
|
Click here for a printable version of the recipe.
E-mail this recipe to a friend.
|
|
|
|
|
|
|
