Happy Women’s Day to all my South African readers. Because of the holiday there’s no raw Tuesday take-away today, but hopefully you are all relaxing and being pampered by your loved ones.
Today’s recipe is not only beautiful– look at those colours and shapes– but also extremely healthy. The alliteration goes further than the title of the post, because there are also pea shoots in the salad. So it’s persimmon, pomegranate, pear and pea shoot salad, with a citrus dressing. This salad was born out of one of those moments of wanting to use up lovely ingredients that happened to be sitting around in the kitchen:
Pea shoots, which have to be one of the most decorative foods available. The curlicue tendrils are just beautiful, and immediately make a dish more glamourous (though watch out for the rather tough/chewy stalks).
Pomegranate, a lovely and nutritious fruit that has a rich history in mythology (remember the myth
of Persephone, whose consumption of pomegranate seeds is responsible for the changing of seasons) in
addition to a long list of nutritional benefits (they’
re extremely high in anti-oxidants in addition to being a good source of B vitamins, vitamin C, calcium and phosphorous).
Persimmons (or sharon fruit in South Africa), one of my favourite fruits because of their delicious, delicately sweet flavour with a hint of cinnamon to it. There are
many varieties, but the firmer ones are better for salad.
Pears, always a winner in salads. I used Forelle pears, but Bosc or Asian pears would also be delicious.
Persimmon, pomegranate and pear salad with citrus dressing (serves 2)
3 cups of greens (I used a combination of rocket/arugula, mustard greens and pea shoots, but feel free to use whatever you like. Mesclun mix or any combination of baby greens would be delicious)
2 persimmons, peeled and sliced
arils from 1 pomegranate (don’t use all of them if it’s a really big one. Here’s info on how to open it and get the arils out)
1 large or 2 small pears, diced
juice of 1/2 pink grapefruit
juice of 1 orange
1/4 cup olive oil
Kalahari salt and freshly ground pepper to taste
1 tsp agave (optional, for sweetness)
Instructions: To make dressing, mix citrus juices, olive oil and agave (either whisk together in a bowl, or use the blender).
For tossed salad, put greens, persimmon, pomegranate arils and pear into a bowl. Pour dressing over the salad (you probably won’t need all of it), sprinkle with salt and pepper to taste and toss to combine.
For a plated salad, arrange greens on two plates and top with fruits. Drizzle dressing on top and add salt and pepper to taste.