I have often invited my husband to join me in the kitchen to cook. A dashing French gastronome, he has introduced me to many lovely dishes in our years (and travels) together. In the past couple of years, as we both try to take control of our health, he has become a wonderful partner as we peruse recipes, shop for ingredients and discover dishes that are both delicious and nutrient filled.
For Thanksgiving, he came across a recipe in the New York Times that he thought would be a great pairing with our “lighter than years past” meal with friends. It is delicious, and so worth sharing. The refreshing, sweet persimmons and the citrusy sweet/tart oranges are a great combination, and the peppery watercress is a great juxtaposition to fruit’s textures and flavors. We have made it a few times since Thanksgiving, and it is a welcome addition at any dinner. And although making this delicious salad isn't exactly cooking...it is a treat to have my handsome man joining me in the kitchen!
1 small shallot, minced
2 tablespoons sherry vinegar
Salt and pepper
4 tablespoons fruity olive oil
4 navel oranges
4 Fuyu persimmons
1 bunch watercress, optional
Put the shallot and vinegar in a small bowl and macerate 5 minutes. Add a pinch of salt and a little pepper. Whisk in the olive oil.
With a serrated knife, peel the oranges, then slice into 1/2-inch rounds. Arrange the orange slices on a platter. Peel the persimmons, cut into 1/2-inch thick slices or wedges and arrange over the oranges.
The salad can be covered and refrigerated up to 3 hours. Just before serving, whisk the dressing again and drizzle over the fruit. Garnish with watercress sprigs.