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Thanksgiving recipe video and tips: Fuyu persimmon salad

Fuyu persimmon salad with cumin-lime vinaigrette, perfect for Thanksgiving

If you're planning a rich multi-course feast for the holidays (and why shouldn't you be?), it's probably a good ideas to start it off with something light, crisp and fairly simple. This salad from The Times' Russ Parsons, made with Fuyu persimmons, is just the thing.

Russ demonstrates the recipe in the video above, and you can find the recipe below.

Craving more? Check out our handy holiday recipes and cooking tips page to help you out with your Thanksgiving planning. Not only do we cover familiar holiday dishes, we also share tips and tricks to save you time and energy during this busy time of year. And you can find all your Thanksgiving recipe needs in our California Cookbook. If you have any tips or questions you'd like me to explore, leave a comment or shoot me an email at noelle.carter@latimes.

FUYU PERSIMMON SALAD WITH CUMIN-LIME VINAIGRETTE

Total time: 40 minutes | Serves 8

Note: Fuyus are the small, crisp persimmons. They're only slightly sweet, so when paired with an assertive vinaigrette, they make a refreshing salad.

    2 pounds Fuyu persimmons
    Juice of 1 lime
    1/2 teaspoon ground cumin
    1/2 serrano chile, seeded and minced
    Salt
    1 tablespoon walnut oil
    1/4 cup pomegranate seeds (about 1/4 pomegranate)
    3 tablespoons chopped walnuts, toasted
    2 tablespoons chopped cilantro

1. Cut off the tough green calyxes and slice each persimmon in 10 to 12 wedges.

2. In a small lidded jar, combine the lime juice, cumin, about half of the chile, a dash of salt and the walnut oil. Tightly cover and shake hard to mix well. Taste the dressing on a small piece of persimmon. There should be just enough chile to add a suggestion of heat. If you'd like it hotter, add more and shake again.

3. Combine the persimmons and the dressing in a work bowl and toss to coat well. Turn the salad out into a decorative bowl and sprinkle with the pomegranate seeds, walnuts and cilantro. Taste and add more salt or lime juice if necessary.

Each of 8 servings: 185 calories; 39 mg. sodium; 0 cholesterol; 4 grams fat; 0 saturated fat; 40 grams carbohydrates; 2 grams protein; 0.30 gram fiber.

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