Fuyu Persimmon and Avocado SaladRita Maas
The miso dressing — which has the body of an egg yolk dressing without all the fat — lends depth of flavor to sweet persimmon and creamy avocado.
Recipe information
Yield
Makes 6 first-course servings
Ingredients
2 tablespoons fresh lemon juice
4 teaspoons water
1 1/2 tablespoons sweet white miso* (fermented soybean paste)
1/4 teaspoon black pepper
1/8 teaspoon salt
1/3 cup olive oil
3 firm-ripe California avocados (1 1/2 pound total)
1 pound firm-ripe Fuyu persimmons, peeled, halved lengthwise, seeded if necessary, and thinly sliced crosswise
2 bunches watercress (6 ounces total), coarse stems discarded
Preparation
Step 1
Blend together lemon juice, water, miso, pepper, and salt in a blender until smooth. With motor running, add oil in a slow stream in 3 batches, blending until emulsified after each addition. Season with salt and pepper.
Step 2
Halve, pit, and peel avocados, then thinly slice crosswise. Gently toss together avocados, persimmons, and 6 tablespoons dressing. Toss watercress with just enough dressing to coat (about 3 tablespoons) in another bowl.
Step 3
Divide persimmon mixture among 6 plates and top with watercress.
Step 4
*Available at Asian markets and Uwajimaya (800-889-1928).
