At only two days out from Thanksgiving, getting in the kitchen and cooking is probably low on the to-do list. Eating might be, as well! I know that I’m still digesting some of those carbs. But eat we must so I’m sharing my idea of the perfect post Tday meal.
The Sunday Farmer’s Market Salad, so named in honor of purchasing all of the delectable produce pictured, at the Larchmont Sunday Farmer’s Market, it’s a festive bounty of clean, nutritious foods gently bathed in a simple dressing. Easy to make, easy to digest, it will renew your energy for the weeks ahead getting ready for more holiday feasts. Many of the same items can also be found at the smaller Wednesday market too. That market will continue to grow as more people shop the market so be sure and check it out as well. It’s a great change to re-supply mid-week.
Here are some chef’s tips:
- Persimmons are in full season now and my favorite fruit. Make sure to use firm ripe Fuya not Hachiya persimmons. If not a fan, you can replace the persimmon with apple, orange or pink grapefruit slices.
- Orange infused olive oil adds zing to the salad. I always have a bottle in my pantry. Gourmet Blends at the Farmers Market sells a blood orange variety. If you don’t want to invest in a bottle, simply use regular extra virgin olive oil and add some orange zest to the dressing.
- Use sweet rose or white balsamic vinegar to not overwhelm the delicate flavors of the persimmon and avocado.
- Use a firm ripe avocado so it keeps its shape when cut. Rub the knife with the lemon wedge to help keep the avocado from turning brown. It’s a good tip whenever serving avocado slices. Squeeze a bit more on the sliced avocado, as well.
- To take the bite out the red onion, soak it in cold water for 20 minutes, drain and dry and then add to the salad.
- For a higher protein and more filling meal, add protein of choice to the salad
- To serve as a tossed salad in place of plating on a platter, cut the persimmon and avocado wedges smaller and tossed in a large bowl with dressing.
Sunday Farmer’s Market Salad
Serves 2 as a main, 3-4 as a side salad
3-4 cups baby greens
1 Persian cucumber, sliced thin on the bias
1 firm ripe Fuya persimmon, sliced thin horizontally, then cut in half
Sliced red onion to taste
1 firm ripe avocado cut in long wedges
1/4 cup unsalted roasted pistachios
1-2 T chopped fresh cilantro or herbs of choice
Lemon wedge
Orange EVOO Dressing (recipe follows)
On a large plate or platter, spread the baby greens out. Layer the fruits and veggies on top, ending with the nuts and cilantro. Drizzle a bit of dressing all over the top. Serve with additional dressing on the side. Warm French bread is delicious to sop up any leftover dressing on the plate. Enjoy!
Orange EVOO Dressing
Makes enough for several salads
1/3-cup rose or white balsamic vinegar
1 tsp kosher salt or to taste
1/4 tsp ground black pepper
1 1/2 tsp Dijon mustard
2/3-cup orange infused olive oil
Dissolve the salt in the vinegar. Whisk in the mustard and black pepper until mustard is combined. Slowly whisk in the oil. Refrigerate if not using immediately. The dressing keeps in the fridge several weeks. Bring to room temperature before using.
