Arugula Salad with Persimmon and Almonds

Name: Arugula Salad with Persimmon and Almonds
Prep time: 20 min
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 1 small shallot, thinly sliced; 2 tbsp (30 ml) sherry vinegar; 3 tbsp (45 ml) olive oil; 6 cups (140 g) arugula; 2 figs, quartered; 1 large non-astringent or astringent persimmon (or 2 small), peeled and thinly sliced into wedges; 1/3 cup (60 g) roasted almonds, roughly chopped; 1/3 cup (35 g) Manchego or sharp cheddar cheese, roughly crumbled (see note)

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Preparation 20 min
Servings 6

Persimmons pretty up sweet or savoury dishes, like this peppy salad that puts the flavours of Spain on show. The crunch of roasted almonds meets the firm richness of Manchego cheese, tied together with a dressing of sherry vinegar. Above the peppery tang of arugula and slivered shallots, persimmons find a friend in fresh figs, which share a delicate taste and texture. Perfect for lunch, or as a suppertime side.

Featured in RICARDO Magazine HOLIDAY 2018 (p. 97)

Vegetarian
Vegan
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 1 small shallot, thinly sliced
- 2 tbsp (30 ml) sherry vinegar
- 3 tbsp (45 ml) olive oil
- 6 cups (140 g) arugula
- 2 figs, quartered
- 1 large non-astringent or astringent persimmon (or 2 small), peeled and thinly sliced into wedges
- 1/3 cup (60 g) roasted almonds, roughly chopped
- 1/3 cup (35 g) Manchego or sharp cheddar cheese, roughly crumbled (see note)

Preparation

- In a large bowl, combine the shallot with the vinegar. Let marinate for 2 minutes to soften the shallot. Season with salt and pepper.
- Add the oil, then the remaining ingredients, mixing gently. Adjust the seasoning. Transfer the salad to a serving dish.

Note from Ricardo

Manchego is a firm, sheep’s milk cheese from Spain, sold at most supermarkets.

Personal Note

RICARDO Paring Knives Set

15.99 $

These versatile and brightly coloured knives were created for everyday cooking. Their stainless steel blade can easily peel and slice fruits and vegetables.

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