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Sunny Day Fennel Persimmon Salad

The first time I tasted this salad was when I visited Israel for the first time. It was also my first taste of persimmons. They are mildly sweet and very refreshing. Soon after coming home from that trip, I found persimmons in my local grocery store and attempted to recreate the salad recipe. This is my best attempt.

In my recipe, I peel the persimmon but do not peel the green apple. I use a handheld mandoline to slice the persimmon, apple and fennel. It is also possible to use a sharp chef's knife to thinly slice these but a mandoline is easier with more consistent results.

Either way you choose to slice it, you will enjoy the taste of Sunny Day Fennel Persimmon Salad, even when it's a cloudy one!

Sunny Day Fennel Persimmon Salad (serves 3-4)

1 Granny Smith Apple, sliced thin

1 ripe persimmon, peeled and sliced into thin strips

½ Fennel bulb

1 tablespoon chopped parsley

½ cup extra virgin olive oil

2 tablespoons each: fresh orange juice and white balsamic vinegar

Sea salt and freshly ground pepper, to taste

Prepare salad dressing by combining orange juice, vinegar and olive oil. Whisk ingredients well. Season with salt and pepper, to taste. Set aside.

Slice fennel bulb thin (use a sharp knife or Mandoline). Combine fennel, apple and persimmon in a medium bowl. Drizzle desired amount of salad dressing onto salad. Garnish with parsley. Chill until ready to serve. Enjoy!

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