There are certain aspects of autumn I like, excepting winter around the corner. Well, that corner has arrived too soon for my liking. And what I dread happened here last night – the clocks went back an hour, arrrrgh! By 16.00 the natural light is too dull to use for photos. Anyway, persimmons seem to be ever increasingly popular here in the UK. Something I’m pleased about as I bought them last week for the first time. After a little research online I decided to ignore all of it and go with a salad using ingredients I had to hand.
As my persimmons all ripened at the same time I’m hoping to use the softer ones in a crumble with blueberries and poached pears early in the week. Here, this definitely needs bacon and white wine vinegar to cut through and balance out the incredible sweetness of these large berries. I’d far prefer this persimmon warm salad with lots more buttery pan-fried potatoes (although very little butter was used) next time. And I must remember to buy walnuts to have in my cupboard as I think they would go especially well with this.
Persimmon Salad, with bacon bits, buttery fried potatoes and nuts
- 1/2 or more x persimmon, washed, peeled and cubed (apparently persimmons can be astringent if not ripe. Mine were quite soft when handled)
- 2 x rashers streaky bacon, pan-fried until crisp, broken into bits when cool enough to handle
- 4 leaves or more x Little Gem lettuce (small romaine-type lettuce, Lactuca sativa var. romana to use their Latin name), washed and roughly shredded
- 3 or more x pitted black olives, sliced into circles
- handful x pumpkin seeds
- handful x salted pistachio nuts, shelled
- handful x hazelnuts, peeled and chopped or grated
- about 200g (7.05 oz) x new potatoes (I’m using Maris Peer), scrubbed and par-boiled
- olive oil, for the potatoes
- butter, for the potatoes
- extra virgin olive oil, about a tablespoon
- white wine vinegar, about a tablespoon
- 1/4 x teaspoon Dijon mustard, less or more to personal taste
- seasoning, both freshly ground sea salt and black pepper
Measurements within brackets above are approximate only.
FOR THE POTATOES:
- Keep them in their skins and place in a saucepan with enough slightly salted cold water to cover and place on a lid. Put on electric heat No 4 (out of 6) and bring to a boil. Reduce heat to No 2 and simmer for 4 – 6 minutes, depending on their size. They should just about pierce if a fork is lightly pushed into them. Drain, allow steam to evaporate and when cool enough to handle peel off any knobbly bits. Cut into slices or discs, put a heavy-based pan on heat No 3. When pan is hot add a little olive oil, place in the potatoes and up the heat to No 4 for a couple of minutes. Reduce heat again to No 3. Grab them underneath with a fish slice to prevent them from sticking. Turn them over when nicely golden. Reduce heat to No 2 and add a small knob of butter. Continue to cook whilst preparing the salad. If they’re ready before the salad take off heat and cover with a lid.
FOR THE SALAD:
- Follow instructions within ingredients and assemble just before the potatoes are ready. If using Dijon mustard then do prepare the dressing separately as the mustard needs to be whisked just before use.
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