Persimmon, Arugula, Fennel, Pecorino Salad | CUESA

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Persimmon, Arugula, Fennel, Pecorino Salad


Inspired by Taylor Boetticher, of Fatted Calf.

Based on a salad Taylor Boetticher prepared at the 2009 Sunday Supper.

Serves 4-6


1 large or 2 small fennel bulbs
2 fuyu persimmon
2 teaspoons tablespoon champagne vinegar
2 teaspoons walnut oil
1 tablespoon extra virgin olive oil
2 teaspoons honey
1 teaspoon sea salt
½ pound arugula, washed and dried well
A handful of olives
¼ pound pecorino romano


  1. Core fennel and thinly slice using mandolin or sharp knife. Peel persimmon and thinly slice those also. Whisk together vinegar, oils, honey and salt in a bowl and add in fennel and persimmon, allow to macerate for 15-30 minutes.

  2. Place arugula in a large salad bowl and toss with a pinch of sea salt  Drain fennel and persimmon, reserving marinade.  Toss with fennel and persimmon with arugula. Add in olives and toss gently once more. If necessary add a bit of the marinade, you want the salad to be just barely coated. Top with sliced pecorino and serve.


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