Day 3 of 12: Pomegranate Salad

Okay, so yesterday we made a pomegranate vinaigrette which goes well on any greens, but we can't find any reason not get a double dose and put it on this beautiful, but quick and easy pomegranate salad.



I'd never had persimmon before, but The Art of Simple Food by Alice Waters indicated pomegranates play well with them so I thought now would be my chance! There are two types of persimmons called the Fuyu and the Hachiya. The Fuyu looks a lot like a flattened tomato. It's texture is firm and that's exactly what you want for a fresh salad like this one. The Hachiya looks like an overgrown acorn. It's much more of a slouch. It's bigger and softer than the Fuyu and is more suitable for something like a jam (coming later week) or puree. The Fuyu persimmon needs to be cored. Not because it has seeds, but because it has a slightly course, tough center similar to that of a pineapple.



Overall, the flavor of the persimmon was much mellower than I'd expected, but of course, Alice was right. Mellow, fragrant fruit like these really do complement the tang of the pomegranate. That's why it also works well with pears. In this salad, the pear and the persimmon are the wind beneath the pomegranate's wings. They're the Captain to the pom's Tenielle. These fruits are okay with taking a backseat. But what about the feta, you ask. We all know feta is anything but mellow, but somehow it all works really well together. The only thing you have to worry about is a rogue, bitter pom seed, but hopefully those will be few and far between.

Pomegranate Salad
Serves 2-4

2 Fuyu persimmons, peeled, cored and coarsely chopped or sliced
1 Bosc pear, peeled and julienned
seeds of half a pomegranate
3 oz feta cheese, cubed or crumbled
1 head red leaf lettuce, washed and chopped
pomegranate vinaigrette

salt and pepper

Toss the fruits, cheese and greens, and dress with vinaigrette. Season to taste with salt and fresh cracked pepper.