Author Notes: In the Fall I crave comfort food…braised meats, roasted root vegetables. I like to start the meal with something bright like a fall day, sparkling and pepper.y My garden lemons and oranges are just about ripe and my neighbors persimmon tree is looking like someone flipped the switch. I think that this salad would be perfect for the day AFTER Thanksgiving when everyone is craving something lighter. —dymnyno
Serves: 6
Ingredients
vinaigrette
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3 tablespoons fresh orange juice
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3 tablespoons fresh lemon juice
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6 tablespoons rice wine vinegar
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3 vanilla beans
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3 teaspoons black pepper
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3/4 cup canola oil
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3/4 cup olive oil
for the salad
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3 heads of butter lettuce
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1/2 cup slivered almonds, toasted
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2 lb cooked rock shrimp
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1 Fuyu persimmons (Be sure NOT to use Hachiya…very tanic)
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1/4 cup red peppercorns
Directions
- Slit open the vanilla bean and scrape the pulp from the skin.
- Grind the black pepper.
- Combine the bean pulp, black pepper, orange juice, lemon juice, vinegar and oils and whisk. OR, put all ingredients in a jar and shake well.
- Hand tear the lettuce (after washing) into bite size pieces.
- With a mandoline or Benringer slice the persimmons into strips and add to salad.
- Add the cooled toasted almond slivers. Add the rock shrimp.
- Add the vinaigrette and toss the salad.
- Sprinkle with red peppercorns
/88994fcf-2744-4240-8961-4ec8dcb9a296--persimmons_001.JPG "ROCK SHRIMP WITH BLACK PEPPER-VANILLA BEAN VINAIGRETTE 2")
