Fuyu Persimmon and Avocado Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The miso dressing which has the body of an egg yolk dressing without all the fat lends depth of flavor to sweet persimmon and creamy avocado. Ingredients:
2 tablespoons fresh lemon juice |
4 teaspoons water |
1 1/2 tablespoons sweet white miso* (fermented soybean paste) |
1/4 teaspoon black pepper |
1/8 teaspoon salt |
1/3 cup olive oil |
3 firm-ripe california avocados (1 1/2 pound total) |
1 pound firm-ripe fuyu persimmons, peeled, halved lengthwise, seeded if necessary, and thinly sliced crosswise |
2 bunches watercress (6 ounces total), coarse stems discarded |
Directions:
1. Blend together lemon juice, water, miso, pepper, and salt in a blender until smooth. With motor running, add oil in a slow stream in 3 batches, blending until emulsified after each addition. Season with salt and pepper.
2. Halve, pit, and peel avocados, then thinly slice crosswise. Gently toss together avocados, persimmons, and 6 tablespoons dressing. Toss watercress with just enough dressing to coat (about 3 tablespoons) in another bowl.
3. Divide persimmon mixture among 6 plates and top with watercress.
4. *Available at Asian markets and Uwajimaya (800-889-1928).
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