This all changed recently. Maybe it was the 5lbs of BBQ still in my belly from Austin, but it was probably just the simple, fresh and delicious ingredients of the Fuyu persimmon salad with raspberry vinaigerette from Plant Cafe. I tried recreating the salad, with some of my own favorite ingredients.
Ingredients for Kiwi Dressing
1 ripe kiwi, chopped
equal parts orange juice and olive oil, equal to 1/3 of kiwi amount
1 clean jar with lid
salt and pepper
Ingredients for Fuyu Persimmon Salad
1 Fuyu persimmon, unripened, peeled and sliced into wedges
1/2 bunch of frisee salad, separated into bite sized pieces
1/2 head of butter lettuce, chopped
1/2 head of radicchio treviso, chopped
- Push the chopped kiwi through a strainer, to attain juice. You can discard (and by discard I mean eat by the spoonful) some of the flesh if you want a more liquid dressing. I mixed all of the flesh back into the juice.
- Put the strained kiwi into the jar, add enough orange juice to equal 1/3 of the kiwi amount. Add equal part olive oil. Salt and pepper to taste.
- Put the lid in on the jar and shake it like a Polaroid picture.
- Mix with the chopped salad and enjoy. I served this salad with cedar wrapped baked mahi, from Wholefoods.