Sunday, 27 November 2011

Persimmon, Pomegranate and Anchovy salad

Persimmon also known as sharon fruit comes into season in November along with lemons and pomegranate. Although I have a persimmon tree in the garden,  it is the type you eat overipe.  We eat them like you would a soft boiled egg, opening the top and scooping out the sweet, sloppy, orange flesh with a teaspoon.  There are two main types called Hachiya and Fuya, the former is the one I have.  I bought this Fuya to give it a try, sweet but with a firm flesh, both types benefit from the addition of lemon or lime juice to bring out the taste.

The saltiness of the anchovies compliment the sweet fruit.  The best come from Cantabria in Spain or Colliure in French Catalonia.  If you can get them, buy them, you won't regret it

Serves 2


Mixed salad leaves ( I used ground cress, dandelion and escarole)
1 persimmon
1/2 pomegranate
1 lemon
10 anchovies
olive oil
pinch of sugar
1/4 teaspoon ground cumin
small bunch of coriander, roughly chopped
pinch of salt

How to go about it

Wash and drain salad leaves.  Make the dressing by mixing 2 tablespoons of olive oil and the juice of a lemon, add salt, sugar, cumin and coriander.  Add a dribble of oil from anchovies.  Slice persimmon  and cut each slice in half.  Open up pomegranate and extract some of the seeds.  Arrange salad leaves on plates, top with persimmon, anchovies and pomegranate.  Dribble over dressing.

Friday, 25 November 2011

Pear, Walnut, Escarole and Roquefort Salad

The French classic combination of pear and walnuts with blue cheese is well loved.  The addition of escarole adds a slightly bitter contrast that marries perfectly with the blue cheese and sweet pears. Chicory can be substituted for the escarole. 

Serves 4


1 escarola
2 ripe pears
120g roquefort
50g walnuts
olive oil
black pepper and salt
chopped chives
1 small onion

How to go about it

Wash and drain escarole (use only centre), dry with a tea towel if necessary.  Wash and slice pears, throw away the core.  Finely slice onion and chop chives.  Arrange escarole on plates and put onions, pears and walnuts on top.  Crumb Roquefort over salad.  Drizzle over oil and balsamic, sprinkle on chives, salt and a good grinding of black pepper.