Meyer Lemon, Persimmon and Microgreen Salad
The fabulous thing about Meyer lemons is that you can eat the whole fruit, preferably in thin slices, including the rind. They’re sweet and add a slightly piquant bite to any dish.
In this vinaigrette, the zing in the lemons is balanced by the pomegranate molasses. It’s not molasses, exactly, rather a reduction of pomegranate juice and sugar. It’s a sweet and tangy alternative to honey, which you could substitute in this recipe. Do try the molasses, though, as it’s a treat.
Meyer Lemon, Persimmon and Microgreen Salad
Ingredients
- 8 Meyer lemons, very thinly sliced
- 4-5 Fuyu persimmons, very thinly sliced, horizontally, using a mandoline if possible
- 4 ounces microgreens
- 1 large handful cilantro leaves
- Juice of 1 large lemon
- ¼ cup olive oil
- 1 teaspoon pomegranate molasses
- 1 large pinch coarse sea salt
- 4-5 grinds black pepper
Instructions
- Arrange the Meyer lemon and persimmon slices on a large platter or individual plates in an attractive pattern. Work in concentric circles, alternating the fruit so that it looks like a giant flower.
- Place the microgreens in the center of the platter or plates. Sprinkle with the cilantro leaves.
- Whisk together the lemon juice, olive oil, pomegranate molasses, salt and pepper in a small bowl. When ready to serve, drizzle the salad with the vinaigrette.
Nutrition
Pascale Beale
Chef, teacher and food writer, Pascale Beale, owner of Pascale’s Kitchen, grew up in an eccentric European family who cherish food, wine and the arts. She is the author of 10 Mediterranean-style cookbooks, including the best sellers Salade and Salade II. Her food memoir, 9’ x 12’: Adventures in a Small Kitchen, a multi-media book, is hosted on Substack. Her latest cookbook is Flavour: Savouring the Seasons.
