Fuyu Persimmon, Daikon & Carrot Salad
Greg Dunmore
Sweet, crisp Fuyu persimmons pair beautifully with daikon and carrot in this refreshing seasonal salad. For the most elegant presentation, try to select a daikon, carrot, and persimmons that are roughly the same diameter, creating striking, uniform slices throughout the dish. A simple dressing of rice vinegar, mirin, and konbu ties everything together, resulting in a salad that is light, vibrant, and quietly elegant. It's the kind of recipe that showcases how a few thoughtfully chosen ingredients can create something greater than the sum of their parts.
Ingredients
- 1 daikon radish (3 to 4 inch diameter), peeled
- 1 very thick, large carrot, peeled
- 2 teaspoons sea salt
-
½ cup Iio Jozo Pure Rice Vinegar
- ½ cup mirin
- 2 tablespoons sugar
- 2 teaspoons salt
-
1-x-1-inch piece of Aimono Rausu konbu
- 2 Fuyu persimmons, peeled
- Extra virgin olive oil
Directions
- Slice the daikon and carrot into extremely thin rounds, preferably using a mandolin (or a very sharp knife and some patience), stopping when you have sliced 1 packed cup of each. Slice both peeled persimmons into extremely thin rounds, again using a mandolin or your knife paired with patience.
- Reserve the persimmons. Place the sliced daikon and carrot in separate bowls, and add one teaspoon salt to each. Toss to coat and let sit 10 minutes, then massage until liquid comes out; pour off the liquid. Repeat the process (without adding more salt) every 10 minutes for 1 hour.
- In the meantime, add the vinegar, mirin, sugar and salt to a non-reactive saucepan and bring to a boil. Add the konbu, immediately remove from the heat, and chill.
- Put the sliced persimmon, daikon and carrot in a large mixing bowl. Toss with the vinegar-mirin mixture, removing the konbu. Taste, season if need be, and transfer to a serving platter. Drizzle with olive oil to finish.