Persimmon-Kumquat Salad With Goji Dressing And Nasturtiums

Description

Source: COOK COLOR - MARIA ZIZKA

At the tail end of persimmon season, kumquats appear in markets. The two share the same eye-catching hue and taste gorgeous together in this salad.

Ingredients

• ¼ cup (20 g) dried goji berries
• ¼ cup (60 ml) rice vinegar
• 2 large carrots, coarsely grated
• 1 (2-inch/5 cm) piece fresh ginger, peeled and finely grated
• 3 tablespoons fresh lime juice
• 1 tablespoon honey
• Fine sea salt
• 6 tablespoons (90 ml) extra-virgin olive oil
• 1 tablespoon toasted sesame oil
• 3 Fuyu persimmons, peeled
• 2 cups (370 g) kumquats
• ⅓ cup (35 g) pecans, toasted and chopped
• Handful fresh nasturtium flowers

Directions

1. Place the goji berries in a blender.
2. In a small saucepan, warm the vinegar until it’s nearly boiling, then pour it over the goji berries and let them soak for about 5 minutes.
3. Add the carrots, ginger, lime juice, honey, and ½ teaspoon salt.
4. Blend on high speed for 1 minute.
5. With the blender running on low speed, gradually add the olive oil and sesame oil, then blend on high speed for 1 minute.
6. Core the persimmons, slice them into ¼-inch-thick (6 mm) rounds, and place them in a shallow bowl.
7. Thinly slice the kumquats into ¹/₈-inch-thick (3 mm) rounds and remove the seeds.
8. Add the kumquats to the bowl with the persimmons.
9. Season with a pinch of salt.
10. Drizzle with about ½ cup (120 ml) of the dressing and use your hands to toss gently until the fruits are evenly coated.
11. Toss with more dressing, if you like.
12. Spread a spoonful of dressing in an arc on each serving plate.
13. Arrange the dressed fruits on top, scatter the pecansand nasturtium flowers, and serve.

Yield: Serves 4 to 6 (makes 1¾ cups/420 ml dressing)