Shaved Persimmon & Fennel Salad with Parmesan & Pistachio Vinaigrette

Persimmons! The rich, tangy and caramel-like fruit with a subtle hint of spice. One of my favourite ways to eat them is in a salad with fennel and parmesan, that’s shaved super fine, then dressed in a bright and lemony pistachio vinaigrette.

Also a natural superfood, these babies contain potent anti-inflammatory properties and are an excellent source of vitamins A and C to support both immune and skin health.

When picking a persimmon, I suggest going for a firmer exterior as they are actually a lot nicer when slightly ‘underripe’. This is a really lovely Autumn dish to accompany baked fish or slow roasted meats.

Lunch

Dinner

Quick Sticks

Serves 2-4

Prep Time 7 Mins

Cook Time Mins

Method

1
Place the shaved permission, fennel and parmesan in a large bowl. Set aside.
2
Toast the pistachios in a pan over a high heat until just golden and fragrant. Pour into a mortar and pestle and gently crush until you form a rough crumb. Add the remaining vinaigrette ingredients. Whisk until combined.
3
Pour the dressing over the salad and toss well. Serve onto a large flat platter and top with some of the fennel tops and any extra shavings of parmesan. Serve immediately.

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