Salads get a bad rap some times, but a well crafted salad is one of my favorite lunches. In my mind what makes a great salad is a balance of flavors and textures. Sweet, bitter, salty and creamy, together they make a perfect salad. Each bite should be slightly different because of what the fork happened to stab. That way the salad is interesting and makes me want to see what the next bite will hold. When I make salads I always try to make them as colorful as possible because that is a great way to ensure a variety of flavors.
This time of year, when the summer vegetables are no longer at their prime, I tend to shy away from salad made up of lots of vegetables and tend to reach for fruits and nuts in my salads instead. This salad came about because I knew that the bright orange persimmons and ruby red pomegranates in the fruit bowl would look beautiful atop a bed of fresh butter lettuce. A sprinkle of salted pistachios, a drizzle of orange oil, a dash of raspberry vinegar and the salad was perfect. I expected it to be good enough as a quick easy vegetable accompaniment to my lunch, but I absolutely loved it. There is something about this combination of flavors that just works perfectly. I have now made the same salad several more times and I can say without a doubt this is one of my favorite fall salads.
Persimmon Pomegranate Salad
Makes 2 servings
1 head butter lettuce (or other sweet lettuce), washed and torn into pieces
1 ripe fuyu persimmon
1/4 cup pomegranate arils
2 tablespoons roasted salted pistachios
orange or meyer lemon infused olive oil
Divide the lettuce between two plates. Cut the persimmon in half and then cut each half into thin slices. Divide the slices between the two plates on top of the lettuce. Sprinkle half of the pomegranates and half of the pistachios on each salad. Drizzle with citrus oil and raspberry vinegar.