A Little Balance: Persimmon & Pomegranate Salad

 

Full disclosure:  I wasn't going to tell you about this salad.  A light, simple supper of fruit does not shout from the roof tops "killer blog post idea!", but here it is and for good reason.  This salad is kind of awesome.  I know you've seen persimmons in the grocery store and not known what to do with them.  I've been there.  You pick some up and let them hang out on the counter, glancing at them daily just to make sure they're still there.  A week goes by and you do a google search to find out if yours are ripe yet.  They are.  Now what?  Sure you could bake with them, or eat them with yogurt and granola, or dip them in chocolate, but they are also quite wonderful when paired with the other seasonal fruit - the bodacious pomegranate.  The ruby-like arils complement the persimmon's sweetness perfectly.  And heck, don't they just look so pretty side by side?  I've heard of people whacking the pomegranate to death to get at the fruit.  Such violence is not my style.  I like to remove the nubby top with a pairing knife, score the sides and pull the pomegranate in half.  There's something incredibly meticulous and pleasurable about peeling the membranes off the arils - one by one.  Time consuming, yes, but taking the time to enjoy the beauty of fruit - well call me crazy, but I call that fun - especially with a little Christmas music in the background and slippers on the feet and snow falling outside.  Sunday afternoon bliss. 

Seeing as the ingredients are simple, you want them to be of excellent quality.  Start with a firm, yet ripe persimmon sliced paper thin.  I have an irrational fear of the mandoline, so using my handy dandy knife skills and a serrated knife gets the job done.  Arrange these on your favourite plate.  White looks nice.  Next, drizzle your very best extra virgin olive oil and give a good squeeze of fresh lemon juice on the persimmons.  Sprinkle a handful of pomegranate arils - the more the merrier.  Copious shavings of your favourite firm, salty cheese are required.  I used Parmesan, but Asiago or Manchego would also be delicious.  A smattering of blanched almonds and a few torn leaves of Italian parsley round out the ingredients.  Whatever you do, don't forget the finishing touch of flaked sea salt - it brings the whole plate of goodness together.  Like I said, it doesn't sound like the salad of dreams, and yet it is.  There's the sweet/salty thing happening, with the herbaceous parsley not letting things get out of hand.  There's the crunch of almond and salt with the bright zing of citrus making friends with the fruity, mellow olive oil.  Turns out persimmon and pomegranate love it all. 

In a season full of butter, sugar and white flour, this salad helps balance those indulgences out.  On the days you eat gingerbread cookies for breakfast, have this salad for dinner.  When you do it up the night before, enjoying  more than your share of eggnog and cheeseball, have this salad for dinner.  When your stretchy pants won't stretch anymore, have this salad for dinner.  There.  I'm so glad I told you about my simple supper.  I hope you like it as much as I do.  Now, back to my regularly scheduled shortbread cookie. 

 Persimmon & Pomegranate Salad

1 persimmon, sliced thin
good drizzle extra virgin olive oil
fresh lemon juice
handful of pomegranate arils
shavings of Parmesan Reggainno
handful blanched almonds
few leaves of Italian parsley
flaky sea salt

Arrange persimmon slices on plate.  Drizzle olive oil and lemon juice on top.  Sprinkle pomegranate arils and shavings of cheese.  Top with almonds, parsley and give a good sprinkle of salt.  Tuck in and enjoy.  Recipe from Food 52.