Quick and simple, but satisfying in its contrasts of flavors and textures. Be sure you are using Fuyu persimmons or you are in for a pucker surprise.
INGREDIENTS:
6 cups Little Gem lettuce, cleaned and torn into bite-sized bits 2 fuyu persimmons, peeled and cut into ½ inch dice 1 cup celery, washed and cut into ¼ inch dice 1-2 buttery avocadoes, cut into ½ inch cubes 1 cup microgreens ½ cup pistachios, roasted and lightly salted Salt and pepper to taste 1 cup Apple White Balsamic Dressing (see recipe)METHOD:
Combine the lettuce and celery and dress just enough to moisten. Toss to combine.
Add the persimmon and gently combine, adding a little more dressing if it needs it.
Add the avocado and gently fold in. Distribute amongst four plates, then top with a clump of sprouts, then scatter the salads evenly with the nuts. Season with salt and pepper and serve.
Serves: 4
Source: Chef Andrew E Cohen
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