Persimmon Arugula Salad Recipe
It’s persimmon season and this fall I’m making my favorite persimmon arugula salad with the help of my new Japanese Nakano Chef Knife.
The strong, corrosion-resistant stainless steel blade is perfectly shaped and enables the knife to seamlessly cut through veggies with ease, providing an exceptional cooking experience.
The beautifully designed handle is made out of high quality Pakkawood, which creates a non-slip comfortable grip. It always feels good to slice and dice with a sharp, comfortable knife!
Order your knives and make holiday cooking more enjoyable. They also make excellent gifts. Use my code YVONNE for 10% off.
Here’s how to make my Persimmon Arugula Salad using my Nakano Chef Knife.
2 servings
Ingredients:
-Yvonne's Vegan Kitchen Goatless Vegan Cheese (can purchase in stores or in our online shop)
-A few handfuls of washed and dried baby arugula
-one to two crisp persimmons, peeled and cut into 6-8 sections/wedges
-one ripe, super juicy persimmon, peel and placed in a bowl
-thinly sliced shallots
-1/4 cup Marcona almonds (rosemary’d or black truffle almonds from Trader Joe’s are yum!)
-2-3 dates, sliced thin
-drizzle Saba: grape must
-Himalayan sea salt
-freshly ground black pepper
Assemble:
- Place a few handfuls of arugula on a plate. Salt and pepper the greens.
- Tuck in thin slivers of shallots throughout the salad. Not too much. See how much I added in the video.
- Tuck in the crisp persimmon wedges throughout the salad. Disperse them.
- Do the same with the Marcona almonds.
- Top with Vegan Cheese.
- Mix the super ripe persimmon pulp flesh in a bowl so it’s a sauce-like consistency. Drizzle over salad.
- Finish with a little drizzle of Saba.
Voila! Enjoy!
Video: tiktok: @yvonnesvegankitchen
Music by @yuseiworld “Aesthetic Girl”
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