Fuyu Persimmon and Arugula Salad | CUESA

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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 cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »