Brighten your plate with this impressive roasted persimmon and prosciutto salad. It has bold sweet and salty flavours that combine seasonal fruits, thinly sliced cured meat and fresh greens.
Persimmons are sweet and flavourful fruit that is native to East Asia but are now grown in many parts of the world. The taste of persimmons can vary depending on the variety and ripeness of the fruit. When ripe, persimmons have a sweet, almost honey-like flavour with a slightly tangy aftertaste. The texture of ripe persimmons can also be quite soft and pulpy, similar to a ripe tomato. Some varieties of persimmons are also known for their cinnamon or nutmeg-like flavour. However, it’s important to note that unripe persimmons can be quite bitter and astringent, so it’s best to wait until they are fully ripe before eating them. Don’t have persimmons on hand? Substitute for peaches, nectarines or pineapples.
Serves 4 as a main
6 large persimmons or nectarines, sliced into thick rounds or wedges
2 tbsp honey
2 tbsp good-quality olive oil
Kosher salt and freshly cracked black pepper
½ cup Magnolia-Infused Vinegar (see recipe here)
1 tbsp honey-Dijon mustard
1 tbsp whole-grain mustard
2 tbsp lemon juice
1 cup canola oil
1 pkg (250 g) prosciutto, rolled into rose like shapes
3 cups leaf lettuce and radicchio
1 container (190 g) mozzarella
Fresca (it is sold in plastic tubs in water)
1 small jar of pickled asparagus
1 cup basil leaves
2 cups black grapes, sliced
1 bunch fresh chives (about40 g), half cut into batons, half cut into fine rounds
- Preheat oven to 425°F.
- Place sliced persimmons or nectarines onto a parchment-lined cookie sheet and, drizzle with honey, oil, and season with salt and pepper to taste.
- Use your hand to rub the oil and honey evenly over each piece of fruit. Roast in the oven until the fruit is tender and the edges have just begun to caramelize.
- The persimmons will take about 35 minutes, while the nectarines should be ready after 20 to 25 minutes; let cool before assembling the salad.
- Make the vinaigrette: In a jar with a tight-fitting lid, add the vinegar, mustards, lemon juice, oil, and salt and pepper to taste. Shake until combined and the dressing is emulsified.
- Make prosciutto roses: Take your prosciutto slice and loosely roll it up, flaring out the edges as you roll. If desired, you can roast the roses along with the fruit or use them as is.
- Assemble the salad: Arrange the lettuces on the base of a large serving platter, layering them with prosciutto roses, persimmons or nectarines, mozzarella, asparagus, basil leaves, grapes and chives.
- Drizzle with magnolia vinaigrette and season with an additional sprinkling of salt and pepper.
Chef ILona Daniel is Harrowsmith’s Food Editor and the founder of Tribe Fresh Events and Consulting, a purpose-driven insights consultancy accelerated by modern approaches to the hospitality industry, immersive experiences, and community and culture development. She has worked on projects around the world and is on the Board of Directors for the Tourism Association of PEI. Chef Ilona is a media personality, and a Culinary Instructor at the Culinary Institute of Canada.