My favorite fruit this season, other than the apples, are persimmons. They are woody and lightly juicy, and are absolutely to be used in a salad. I tend not to combine vegetables and fruits in a salad, but this particular salad made me go “wow!”
The dressing I made for this borders on a pesto, but is not really one. It turned out to have more texture, and less color, but still almost the same flavour as a pesto. I included some yellow peppers and some cauliflower in the salad, just for that light peppery taste and more soft textures when combined with olive oil. But you could exclude it if you do not like to do so.
- 250 gm French beans, washed and heads chopped
- 50-70 gm cauliflower florets
- 2 persimmons, cut into 8 slices each
- ½ a yellow pepper, chopped finely
- A big bunch of fresh coriander leaves and parsley
- Half a handful of almonds (soaked in warm water for 5-7 min)
- 1 garlic clove
- Extra virgin olive oil
– Preheat the oven to 220 C, and roast your beans and cauliflower florets till they are lightly charred
– While they are roasting, make the dressing in the processor by adding coriander, parsley, garlic and blitzing it. You will notice that as you add about a tbspn of olive oil as you are processing this mixture, it starts emulsifying. Add the almonds in. process for 10 seconds more; you will have a light pesto, but with a crunchy texture. Season.
– After the beans have roasted, add the sliced persimmons and chopped pepper, pour the dressing over, adjust seasoning and serve warm.