Persimmon Panzanella
by Chris Cosentino
Asparagus with Egg, Lemon & Bottarga
When summer turns to fall there is this crossover of late summer produce not wanting to give up, mixing with fall and early winter produce. I like the idea of taking a summer classic and making it a fall or winter treat. By treating the ripe Hachiya persimmons like tomatoes, recreating a panzanella which plays with your sensory memories of what this salad should be.
Serves 4
4 Hachiya persimmons, ripe but not too soft
1/2 cup red onions, julienne
2 cups fresh croutons (recipe below)
1 cup wild arugula
1/4 cup red wine vinaigrette (recipe below)
2 Tbsp extra virgin olive oil
Flake salt to taste
Freshly ground black pepper to taste
Directions
Cut the top off each persimmon, then cut into eight wedges. Remove the skin from the persimmon pieces by fileting it like a fish, keeping the fruit intact.
Place the julienne red onions, croutons, and persimmon pieces in a mixing bowl. Season the bowl with flake salt and fresh ground black pepper. Dress the salad with the red wine vinaigrette and toss the mixture in the bowl gently to avoid breaking up the persimmons. Let the salad sit for a few minutes to allow the flavors to blend.
Right before serving, mix in the wild arugula. Place the salad in a large serving bowl to share or on four individual plates. Top with a drizzle of extra virgin olive oil and fresh cracked black pepper and serve immediately.
Olive Oil Croutons
2 1/2 cups (loosely packed) torn pieces of Rustic Italian Bread
4 Garlic cloves, peeled & cracked
4 Rosemary branches
1/2 cup Extra Virgin Olive Oil
Kosher Salt
Black Pepper
Directions
Heat a large sauté pan over medium heat. Add the olive oil and crushed garlic cloves, sizzle to release the flavors. Add the torn bread and the rosemary branches and stir to coat the bread with the hot oil. Remove from oil & drain on paper towels. Season with kosher salt & black pepper.
Red Wine Vinaigrette
1/4 cup good quality Red Wine Vinegar
3/4 cup Extra virgin olive oil
1 Tbsp Lemon Juice
Kosher Salt
Black Pepper, fresh Ground
Directions
Add vinegar to a mixing bowl. Gradually add in oil while whisking. Season with kosher salt & black pepper, whisk and taste. Add lemon juice to taste and whisk well to incorporate.