Well I’m finally in my new house and starting to get settled in. We’ve only been here a few days but I am so much more comfortable in our new smaller space than I ever was in my larger more traditional home. It took a lot of ruthless editing and I had to question my tendency to hang on to things but the experience has been so worth it. With the move the holiday has kind of snuck up on me and I must say that I’m trying to look at Christmas in a new light as well. I want it to be a time to celebrate friends and family less about how many presents each person is getting. We spend so much time racing around looking for a gift that most likely will get shoved into a drawer that we miss out on the pleasure of the season. The best memories I have of the holidays aren’t the presents I got but the time spent baking cookies, playing games and seeing friends I don’t get the chance to spend much time with. I want to spend this Christmas creating memories that will last and doing things for others rather than think about what I want. Doing more with less is becoming more and more central to the way I’m viewing my life these days.
I’m simplifying my recipes as well. This salad comes together in a few minutes and will make the perfect addition to your holiday dinner. Festive, colorful and super easy to put together it highlights all the best flavors of the season and is original enough to really stand out on your dinner table. Persimmons are one of my very favorite fruits and they are amazing tossed into salads. Be sure to use Fuyu persimmons for this recipe since you can eat them while they are still firm like and apple. The other variety you will come across frequently, the Hachiya persimmon needs to be ripened to the point of being mushy before it is ready to eat otherwise the flesh is quite bitter and astringent so they aren’t suitable to use in salads. The honeyed sweetness of the fruit pairs beautifully with the licorice notes in the fennel and the pomegranates add a nice bright acidity and lovely color as well. I made this a few weeks ago for some friends and had to make a second batch it disappeared so quickly! I’ve also made a more substantial version with thinly sliced cauliflower and some toasted hazelnuts and it makes a great light lunch all on it’s own.
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon honey
- 3 tablespoon extra-virgin olive oil
- kosher salt and pepper to taste
- 1 medium head of fennel, trimmed and very thinly sliced with a mandoline or vegetable peeler, reserve the fronds for garnish
- 2 fuyu persimmons, peeled, and thinly sliced
- ½ cup lightly packed flat leafed parsley
- ½ cup pomegranate seeds
- Combine the lime juice and honey in a small bowl and whisk to dissolve the honey, slowly drizzle in the olive oil and season to taste with salt and pepper.
- In a large bowl, toss the persimmons with the fennel, parsley and pomegranates with the dressing to coat. Sprinkle the reserved fennel fronds over the top and garnish with additional pomegranates if desired.