This simple salad is made with fuyu persimmon and small radish which are both in season during fall through winter. Known as the national fruit of Japan, persimmons have been loved by the people of Japan for over a thousand years. Persimmons are naturally sweet, and they can be eaten firm or soft after being ripened. For this salad, it’s best to use persimmons that are ripe but still firm.
We tossed thinly sliced persimmon and radish with a simple vinaigrette dressing. Presley adds an accent flavor and color. The size of persimmon and radish varies, so adjust the amount if necessary. You can add more or less persimmon or radish, depending on your liking, too.
Winter salad with sliced fuyu persimmon and small radish tossed with vinaigrette dressing
Video
Ingredients
- 1-2 fuyu persimmon
- 3-4 small radish
- 1 tbsp parsley (chopped)
Dressing
- 2 tbsp olive oil (extra virgin)
- 1 tbsp rice vinegar
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Cut the persimmon into quarter vertically, remove the stem, peel, and slice thinly. Peel the radish and slice thinly. If the radish is larger than a 1/4 persimmon, cut into half or quarter before slicing.
- Mix all the ingredients for the dressing. Toss the sliced persimmon and radish with the dressing. Mix in chopped parsley.
