Persimmon Salad with Shallot Vinaigrette

This is one of those dishes I tried at a restaurant, Kismet, Los Angeles, which was featured in their cookbook, Kismet. I generally shy away from restaurant recipes, but chefs Sara Kramer and Sarah Hymanson have this wonderful way of using great produce paired with amazing spices to produce accessible recipes. Persimmons are a fall fruit, and this salad is simple and understated. I would only advise you to be light-handed on the dressing. The first time I made it, I went way overboard.

Annotated Cooking Notes: While peeling the fruits isn't necessary, it does take some time. However, according to the chef's advice, it makes them more delicate and easier to eat. Additionally, be cautious when frying the rosemary and capers, as they can burn very quickly.

mesh sieve over a medium bowl. In a small skillet, combine the olive oil, capers, and rosemary and cook over medium heat, swirling often, until the capers and rosemary are crunchy, about 5 minutes.

Ingredients: 1/4 cup olive oil

3 tablespoons capers, drained

2 tablespoons rosemary leaves

2 tablespoons finely minced shallot

3 tablespoons lemon juice

1 teaspoon kosher salt

4 Fuyu persimmons, peeled and shaved to 1/8 inch to 1/4 inch thick

Freshly ground black pepper

Directions:

Line a dish with paper towels. Place a fine-mesh sieve over a medium bowl. In a small skillet, combine the olive oil, capers, and rosemary and cook over medium heat, swirling often, until the capers and rosemary are crunchy, about 5 minutes.

Pour the hot oil through the prepared sieve into the bowl, catching the capers and rosemary. Set the capers and rosemary aside on the paper towels.

Once the oil has cooled to room temperature, stir in the shallot, lemon juice, and salt.

When ready to serve, lay the persimmons flat on a serving platter and spoon the lemon dressing over top. Sprinkle with the capers, rosemary, and douse with a few healthy cracks of freshly ground black pepper.