I feel like I should be posting photos of holiday cookies and preparing for the big Christmas meal but the truth is, I've not been feeling it. I tried to convince myself to make cookies last weekend and I got as far as realizing my butter supply was less than stellar, so I quit. I then decided I would head to the mall and go shopping for gifts only to get to the mall and realize that was quite possibly the worst idea ever. Instead I came home, turned on the fireplace, made a cup of tea, and ordered everything online. I am, however, excited to head home next week to see my family and friends. (and don't worry, by the time the wheels touch down in Chicago, my humbug attitude will have morphed to wanting to sing carols and be excited.)
So instead, I'm giving you this solid persimmon salad and a book giveaway. It wasn't until I moved to California that I started eating persimmons and my first experience was terrible. I had no clue what to do with them and I decided to try a bit of one. I cut it into slices, took a bite, and my mouth dried up into the worst chalky taste. It was horrible and I couldn't figure out what this devil fruit was. However, I did a bit of research and found that persimmons need to be eaten when ripe or else, you get chalky taste. These persimmons were just on the edge of ripe (even though they were so soft) but they worked for the salad. Ever since this arugula salad I've been on an endive/arugula kick for my salad base and a lemon dressing for salad (thanks to this curried potato salad).
On top of this (what I think) awesome salad, I'm here to tell you about my new favorite book. I've not been shy about my love for The Flavor Bible. It's been a staple in my kitchen and my recipe development. Whenever I'm feeling a bit stuck, I use inspiration from what's in season and crack open the book to get a sense of what I might want to add to the dish. My memory only gets me so far and this book more then makes up for the part I lack. (and this book was such a staple in my new book The Easy Vegetarian Kitchen, which comes out in the spring!)
So when I heard Karen and Andrew had a vegetarian version coming out, I'd never felt so much excitement for a book (except maybe Harry Potter when I was in Junior High.) When I posted on instagram, I had a few people ask me what's different. This book focuses on ingredients from produce, to legumes, and grains- everything I would already have in my kitchen. The book also has ideas for how the produce could be used (ie: for cauliflower, cauliflower rice is also mentioned.) Beyond the list of ingredients, there are flavor combinations from restaurants and chefs that gets you started and flavor profiles of different cuisines around the world. I love this book.
And because I love it so much, I'm giving away TWO copies to readers today (think of it as my gift to you- I wish I could give everyone a copy!) Also, either of these books make a wonderful holiday gift!
To enter, choose one or all ways listed below before Sunday at 8pm. I'd greatly appreciate it if you could answer the survey question. I'm planning a huge month for January that focuses less on 'healthy' and more on living naturally. I'll have more giveaways and an instagram hashtag as well as sharing numerous new recipes and even a new site design that will help you flow through the site with ease (I hope!) If you have any other suggestions above and beyond the little survey below, I'd love to hear from you (shoot me an email!)
{Giveaway now closed!}
(*giveaway open to US and Canada only)
PrintWinter Persimmon Salad
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 2 servings 1x
Ingredients
- Salad
- 3-4 handfuls arugula
- 2 heads endive, chopped
- ½ small shallot, thinly sliced
- 1 hachiya persimmon, sliced into half moons
- ¼ cup almond slices
- 7-8 shavings of parmesan (see note)
- Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- ¼ teaspoon black pepper
- ⅛ teaspoon sea salt
Instructions
- In a bowl, combine arugula, endive, shallot, persimmon, almond slices, and parmesan cheese. Toss to combine.
- In a small jar with lid, shake dressing together. Pour over salad and toss together.
Notes
*If you can't find vegetarian parm, use a substitute or leave out.
laura says
I love the combo of lime and cumin!
Erica { EricaDHouse.com } says
It looks so light and tasty! Perfect for a change from all the winter-heavy foods I've been eating.
charul @ tadka masala says
lemon.. with absolutely anything and everything!
Talia says
my favorite flavor combinations is curry and paprika!
Erika says
I love rich and smokey flavors. I just discovered the northwoods spice blend from penzeys (<3) and found that it transforms something simple like roasted asparagus into something amazing.
MM says
I'm always a fan of sweet potatoes with curry.
Melissa says
I love persimmon and can't wait for my two trees to start producing them!
Lacey says
I already have this cookbook on my list, it would be a wonderful Christmas gift!
Phoebe says
Lemon, garlic, and sage!
meghan says
call me cliche, but salty & sweet is a combo i'll never tire of!
Kristen says
Cinnamon and sugar
Marisa @ Uproot from Oregon says
My favorite flavor combination? So hard to pick but feta + lemon is winning with me lately!
Jessica H says
I love to use lemon and dijon mustard! Thanks for a great giveaway.
PS- the same thing happened to me the first time I had a persimmon when I moved to Sac. Turns out I had selected a Hachiya persimmon which is meant to be eaten VERY ripe or cooked. I have found the best for snacking are Fuyu. The recipe looks great, thanks!
lea says
I love anything with jerk seasoning and lime. Yum!
Mercedes says
Ok, this salad looks so delish. I have a holiday potluck for my work on Saturday evening, I am making this!
Lisa | The Viet Vegan says
This looks so beautiful! I love persimmon >< My favourite seasoning is often adding miso and tamari or tahini with lemon =)
sylvia says
This looks great. I've been looking for ideas to use persimmons.
Emily says
I love persimmons! So hard to decide on favorite flavor combinations... lately been loving garlic, lemons, and parmesan.
Tiffany says
I love ginger. Ginger and garlic, ginger and mint, ginger and lemon... Also, you are a bigger person than I am when it comes to persimmon. Tried it once, felt like someone shoved a tea towel in my mouth and haven't bothered again.
Jan Scholl says
I have been experimenting a bit. Recently I used agave and roasted garlic together to make a sauted cabbage! It was so yum!
Meghan says
I love persimmons, although I hardly ever find them near me. This salad looks so wonderful & warming; actually a refreshing change from all the cookies as of late. My personal favorite flavor combo would have to be sea salt & chocolate. I'm a total sucker for anything salty on sweet.
Kelly Jo says
I keep seeing Persimmons in the store and I have no idea what people do with them. You've piqued my interest! One of my favorite flavor combos is sage and garlic. Love me some sage!
Abby says
I love to use fresh basil whenever I can! It brightens up everything.... buuuut my basil died about a month ago from the cold.
Crystal says
I love combining ginger and cinnamon: cookies, smoothies, quick breads all benefit from some spice.
Barb says
Thanks for the giveaway. The salad looks yummy. I have never tried persimmons before but I am looking forward to it.
Kristen Dietrich says
One of my favorite flavor combinations is blue cheese and avocado!
Hillary says
I love combining the tang and hint of spice of mustard with maple syrup. The savory/sweet balance is amazing on so many dishes.
Katie @ Whole Nourishment says
This is a gorgeous salad. I go crazy over persimmons and put them in everything when they're in season. Will definitely be trying out this salad!
Michelle Arroyo says
Anything with sumac or curry is bound to get me in a happy mood!
Rebecca says
Yummy salad combo. I've been intrigued by the Flavor Bible.
Rebecca says
Ginger and garlic and lemon with anything are my favorite combos.
Susan says
This salad sounds absolutely delicious. Especially since I love persimmons. You know that the easy way around your persimmon problem is to use Fuyu (Japanese) persimmons instead of the Hachiya persimmons.
coral says
Lime, onions, and cilantro!
Sherry Lee says
Such a pretty-looking salad, Erin! My, it's hard to choose just one favoured flavour combination, but given the time of year, perhaps I'll say orange, cinnamon and cardamom - so warming!
Rebecca says
Lately my favorite flavor combinations have included anything with squash, sage, craisins, and pecans.
Sara says
I really love recipes that involve tomatoes and cumin. They usually have coriander, cayenne or chili powder, and sometimes even cinnamon, too!
Miranda B. says
This salad looks incredible! My favourite flavour combination would probably be cumin and paprika.
Andrea says
I love garlic so I combine it with almost everything. And tomatoes...whenever I can tomatoes get added to whatever I'm making.
Emily says
I love combinations with Dill - Dill and Cucumber, Dill and Yogurt, Dill and Carrots, Dill and Corn, you name it!
Shoshana says
Peanut butter and chocolate 🙂
Allison says
I love lemon and citrus flavors.
Karina says
Cumin and smoked paprika. On everything savory!
Kristin says
Ginger and garlic is one of my favorite go-to flavor combinations. I'm open to learning about more, though!
Katie says
I love cinnamon and cumin together. I really like cinnamon in more savory applications.
Joyce says
I LOVE using rosemary and cocoa powder
Cindy says
i love fresh Thyme..Thanx for the chance
Joanne says
I got The Flavor Bible as a bridal shower gift and am now kicking myself that I didn't wait a few months for THe Vegetarian FLavor Bible! If this persimmon salad was inspired in any way by it, then I suspect it's a winner.
Sherry says
ginger & orange
Erica says
I love to use REAL salt
Karisa says
I love goat cheese and honey--Classic combo!
Lauren says
I go through flavor combination crushes. Currently I'm digging (and trying to use any and everywhere!) cranberries, thyme, and mustard (sometimes horseradish).
2 Sisters Recipes says
I just stumbled upon your blog and found this wonderful persimmon salad. My husband loves persimmons and now I can surprise him with this salad - thank you for that!
Warmly, Anna