Best Green Bean And Fuyu Persimmon Salad Recipes

FUYU PERSIMMON SALAD

Fuyu Persimmon Salad image

The Fuyu persimmon, round and squat and rather tomato-shaped, is the kind you can eat raw. You want to buy the ones that have turned truly orange (if they are greenish-gold, let them ripen for a few days), then peel them and slice them. The flesh is firm but sweet. Eat them plain, in the Japanese fashion, with a pot of tea. Fuyus persimmons make wonderful salads, too.

Provided by David Tanis

Categories easy, quick, weekday, salads and dressings, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 shallot, finely diced
Salt and pepper
2 tablespoons lemon juice
1 tablespoon sherry vinegar
4 tablespoons extra-virgin olive oil
3 Fuyu persimmons
1/2 cup thinly sliced tender celery stalks and leaves
1 head radicchio, leaves torn into 2-inch wide ribbons
Chunk of Parmesan, for shaving

Steps:

Make the vinaigrette: put diced shallot in a small bowl with a pinch of salt. Add lemon juice and sherry vinegar and leave to macerate for about 5 minutes. Stir in olive oil. Season with additional salt and pepper to taste.
With a sharp paring knife, remove and discard the leafy calyx at the top of each persimmon. Peel persimmons and cut in half vertically. Lay persimmons flat side down and cut into 1/2-inch wedges.
Put persimmon wedges and celery slices in a low, wide salad bowl. Season with salt and pepper. Whisk vinaigrette, then pour over persimmon and celery and toss to coat well. Add radicchio and toss lightly.
With a vegetable peeler, shave about 1 ounce of Parmesan in thin strips over salad.

Nutrition Facts : @context http, Calories 148, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 12 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 178 milligrams, Sugar 1 gram

SAUTEED PERSIMMONS AND GREEN BEANS WITH CHIVES

Sauteed Persimmons and Green Beans with Chives image

Categories Fruit Herb Side Sauté Thanksgiving Green Bean Fall Persimmon Chive Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 8

Number Of Ingredients 5

Ingredients

1 1/2 pounds green beans, trimmed and cut diagonally into 1/2-inch pieces
3 tablespoons olive oil
3 ripe Fuyu (not Hachiya) persimmons* (about 1 pound), cut into 1/4-inch-thick slices and each slice cut into 1-inch pieces
1/2 cup 1-inch pieces fresh chives
*available at specialty produce markets

Steps:

In a kettle of boiling salted water cook beans until just tender, 2 to 4 minutes, and drain. Plunge beans into a bowl of ice and cold water to stop cooking and drain. Beans may be prepared up to this point 1 day ahead and chilled, covered.
In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté persimmons until lightly browned and softened, about 4 minutes. Add beans and 1/4 cup chives and sauté, stirring gently, until hot.
Transfer mixture to a platter and sprinkle remaining 1/4 cup chives on top.