Colourful simplicity, whipped up in a few minutes, and with all the promise of summer as we move towards warmer days and loads more salads to come.
I love a salad any day of the week and this is delicious as a light lunch with some warm crusty bread, or use is as a beautiful side dish for your protein of choice. Add crunchy bits at will, we used toasted pine nuts, but any seeds or nuts would work. The use of the persimmons is bright and cheerful and they could be replaced with tomatoes, but the sweetness is quite interesting and makes for a pleasant change!
Think spring is sprung! Let's hope there are lots more sunny days ahead, and I don't just mean summer.
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- 1 fat red shallot, (some will be needed in the salad)
- 20 Grams sherry vinegar
- 20 Grams Balsamic Vinegar
- 60 Grams fresh lemon juice
- pink salt flakes and black pepper to taste BUY
- 80 Grams Extra Virgin Olive Oil (EVOO) or to taste BUY
- 1 whole fennel bulb, (reserve the feathery fronds for garnish)
- 3 stalks celery and their leaves
- 1-2 Handfuls rocket or arugula leaves
- 2 firm but ripe persimmon (they need to be orange not yellow skinned)
- 50 Grams Parmesan shaved
- toasted pine nuts to garnish
To make the vinaigrette, place half (15g) the red shallot into the Thermomix bowl (thinly slicing the rest and adding to your salad platter) and chop 5 sec/speed 5. Add the vinegars and lemon juice to the bowl and allow to marinate while you make the salad. Add the remaining dressing ingredients and stir 10 sec/speed 4.
Prepare the veggies straight onto a big serving platter. Shave the fennel bulb, add the finely sliced celery and add all the leaves.
Cut the persimmon tops off making sure you get all the woody bits removed from the fruit. Then cut into thin wedges as you would a tomato and add to the salad platter.
Add the cut shallot and fennel fronds. Toast the pinenuts and add to the salad with the vinaigrette, finishing with shaved parmesan.
Serve within an hour of dressing the salad, although it will hold up quite well with the dressing on it.
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