Bitter Endive and Radicchio Salad with sweet Persimmons
by eat in my kitchen
Since I bought my first persimmons at a farmer’s market in Paris many, many years ago I have been hooked on this fruit. Back in those days I wasn’t familiar with how to eat this orange ball of sticky juiciness so I made quite a mess. It was worth it! The rich sweetness that feels like jellied honey in the mouth was an overwhelming experience of taste I would never forget. Since then, I always look forward to this delicate fruit’s season in the winter months. I only buy them when they are very ripe to enjoy their qualities and I prefer sharons, a certain kind of persimmons from Israel. A couple days ago I spotted a few that were so soft that their skin almost burst. Persimmons are a bit like figs, best when they are close to becoming mousse right in your hands, but if you handle them with care they will reward you with the nicest aroma a fruit can offer!
The sharon has so much natural sweetness, they can easily deal with some bitter flavours. I chose endive (chicory) and radicchio for my light Monday salad, both not particularly shy vegetables which I always buy organic as they still have have their distinct bitterness. Combine the red and pale leaves with the ripe fruit and you’ll have a real firework of aromas in your mouth. This bittersweet combination goes with the seasons, soft vineyard pears in autumn, bright red strawberries in summer, or my glowing persimmons in January. The dressing is also more on the sweet site, some olive oil whisked with orange juice, white Balsamico vinegar and maple syrup to balance out the tart leaves. Heavenly!
Endive and Radicchio Salad with Persimmons
For 2 people you need
endive (chicory) 1
radicchio 3 large leaves
sharon (or any other ripe and soft persimmon), peeled and cut into bite sized pieces, 1
For the dressing
olive oil 3 tablespoons
freshly squeezed orange juice 1 tablespoon
white Balsamico vinegar 1 tablespoon
maple syrup 1 teaspoon
salt and pepper
Tear the endive and radicchio leaves into pieces and arrange them with the persimmon on a plate. Whisk the ingredients for the dressing, season to taste and sprinkle on top of the salad.