This was the first course to my 2012 Thanksgiving dinner.
It is nice, simple, and refreshing. The fennel radish salad is simply dressed with lemon juice, splash of red wine vinegar, extra virgin olive oil, and salt! The persimmons were sweet with a crunchy texture. I really liked how everything went together.
I had an excess of blueberries from the sauce so that’s why I put it on every dish, except for the tuna.
- 2 Fuyu persimmons
- ¼ lb prosciutto San Daniele
- 1 fennel bulb
- 3 radishes
- 1 lemon
- Red wine vinegar
- Salt and freshly ground black pepper
Peel the persimmons and using a mandolin, slice the persimmons very thinly and set aside. (Either my persimmons were too big or my mandolin was too small, I had to trim the persimmons into squares and slice them like that.)
Remove the core to the fennel bulb and shave the bulb using a mandolin, then place in ice water. The ice water will curl the fennel shavings.
Using a mandolin, slice the radishes into thin pieces, set aside.
In a bowl, toss the fennel with the radishes, lemon juice, a drop or two of red wine vinegar, some salt, pepper, and EVOO.
Arrange 5 persimmon slices on a plate and place a portion of the salad near it. Roll or place prosciutto over salad, scatter the blueberries on top, and serve.