Fuyu Persimmon and Arugula Salad | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm | SF

Jack London Square Farmers Market »

Sun 10am–3pm | Oakland

Mission Community Market »

Thu 4pm–8pm | SF

Fuyu Persimmon and Arugula Salad

Source:

Armando Paniagua, Rose Pistola Restaurant.

Serves 6

INGREDIENTS

½ pound whole fuyu persimmons
1 pound arugula (can substitute watercress if available)
2 ounces walnut oil
2 ounces sliced almonds
Salt and black pepper
Olive oil

PREPARATION

  1. In a sauté pan, add a touch of olive oil and the sliced almonds.

  2. Sauté the almonds over low heat for about 2 minutes, or until lightly toasted brown.
  3. Wash and dry the greens.
  4. Peel and slice the persimmons.
  5. In a salad bowl, toss together the greens, persimmons, walnut oil & almonds.
  6. Add salt and pepper to taste.

 

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »