1/4cuppistachios, lightly toasted, cooled, and coarsely chopped
1tablespoonsesame seeds (white or brown)
For the dressing:
a few rasps of lemon zest
1/4cupgood olive oil
For the salad:
2large (or 3 smaller)fuyu persimmons, ripe but firm
3-4cupssalad greens (I like equal amounts of radicchio, arugula, and little gems), washed and torn into large pieces
1ball of burrata (or fresh mozzarella), (8 ounces)
small handful mint leaves, torn if large
Make the dukkah:
In a medium-sized, heavy skillet, combine the coriander, sesame, cumin, and fennel. Toast over a medium-low flame, shaking the pan regularly until the seeds are golden and fragrant, a few minutes. Let cool completely. Pound the peppercorns in a mortar and pestle, then add the cooled seeds and grind coarsely. Stir in the pistachios and salt.
Make the dressing:
Combine the lemon zest, 2 tablespoons lemon juice, pomegranate molasses, salt, and olive oil in a smallish jar and shake to combine. Taste, adding more salt or lemon if you feel it needs it.
Make the salad:
In a large bowl, toss the greens with just enough dressing to coat them lightly. Lay them on a large platter and dot with burrata. Top with the sliced persimmons, pomegranate arils, mint, a drizzle of dressing, and a good sprinkling of dukkah. Serve with a knife and fork, passing extra dukkah at the table.
Salad inspired by Aida Mollenkamp, dukkah adapted from Super Natural Everyday.This salad looks elegant when laid out on a large platter and served with a knife and fork; alternatively, cut the persimmons into chunks and toss everything together in a large bowl, adding the burrata and dukkah at the end.Look for deep orange persimmons that have just a hint of give. Don't mistake squat fuyus, pictured here, for their hachiya counterparts; the latter must be squishy-soft to be edible and won't work well in a salad such as this. If you can't find persimmons, I think this would be lovely with apples or pears in their place. I like this salad with equal amounts of radicchio, arugula, and little gem lettuces, but feel free to use other chicories (such as treviso, endive, or frisee) and/or other greens.If you don't have pomegranate molasses on hand, just add a teaspoon or so of honey and a little more lemon juice in its place.This will make more dukkah than you'll need for the salad. It will keep airtight for a month or two and is excellent sprinkled over roasted vegetables, olive oil dipped bread, or hard boiled eggs.Nutritional values are based on one of two large servings.
Persimmon + Pomegranate Salad with Burrata + Pistachio Dukkah recipe by Alanna Taylor-Tobin of The Bojon Gourmet. Source: https://bojongourmet.com/persimmon-pomegranate-salad-burrata-pistachio-dukkah/.