Shaved Brussels Sprout, Cinnamon Persimmon & Parmesan Salad
I realize how this is going to come across but I really wish that I had more close friends who could, like, do things for me. You know, my friend so and so, the hairstylist/make-up artist who gives me trade secrets and cuts my hair. Or my photographer/graphic artist friend who can splain to me how the heck to accomplish on computer what's in my head. I mean c'mon you hero teacher and medical field friends! Geesh. I'll still make you food.
Kidding aside, I'm only saying such ridiculousness because I have a to-do list that is the equivalent of a square peg/round hole situation. How I'm going to accomplish such tasks is beyond me, adding in the fact that I need to move (insert sad trombone noise) before I jet off to NYC at the end of the month. CrappityCrap.com
I also can't get the trailer of Les Miserables out of my head and find that every time I hear LA LA LA LA LA LA LA LA, I have a Pavlovian reaction and can't manage to do anything else, especially because I then watch it 20 more times on youtube. So basically if you knew my life, you'd know that I wholeheartedly blame Anne I HAD A DREAM MY LIFE WOULD BE Hathaway and Universal and their huge advertising budget for contributing to my already limited attention span and holiday procrastination. This I'm adding to my list of NYC rituals, and yes, I'll be viewing and obnoxiously lipping songs at the Ziegfeld.
Meanwhile, I'm still eating and trying to actually be responsible and not give myself diabetes. I was instantly intrigued by cinnamon persimmons (they get their name because of their brown speckles, sadly not the taste) which are widely grown in California. They taste just like fuyus = delicious. I simply tossed them together with thinly shaved raw brussels, walnuts, parmesan, lemon and olive oil. This is undoubtedly a seasonal favorite.
INGREDIENTS: (makes about 4 sides)
- 1 cinnamon persimmon (fuyu variety can be substituted)
- 3 tbsp. olive oil
- ½ teaspoon kosher salt and black pepper, to taste
- ½ cup coarsely chopped walnuts (raw or toasted)
- 3 tbsp. lemon juice
- Grated parmesan, to taste
-Very carefully, use a mandoline to thinly shave raw brussels sprouts (about 1/8” thick).
-Cut the top and bottom of the persimmon. You can peel if desired but I left it on. Cut persimmon into quarters and then slice into mini triangles, 1/8" thick.
-Toss the brussels sprouts and persimmons with the olive oil, salt, walnuts, lemon juice and parmesan.
*If making ahead of time, reserve olive oil and lemon juice separately and toss right before serving.