Unsure of how to use persimmon? A lovely Autumn lunch that may even use some of that roast chicken from last night. Pulled (shredded) meats are all the rage, pulled pork and shredded brisket are examples you may be recognizing in clever, up to date diners/eateries.
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What you will need
1 fuyu persimmon
1 avocado
1 lemon
2 roasted chicken breasts
1 witlof
Dressing
¼ cup lime juice
¼ cup extra virgin olive oil
1 tsp ground cumin
1 tsp honey
Sea salt and black pepper
Coriander to garnish
What you need to do
To make the dressing – whisk together lime juice, honey and cumin. Drizzle in olive oil, whisking continuously, season to taste.
Puree or mash the avocado with juice of half a lemon, season well. Remove the base from the witlof and separate the leaves, reserve the leaves for the salad.
Peel and cut the persimmon into bite size 2cm long batons.
Shred the chicken with 2 forks, and toss with the dressing.
To serve (see the picture gallery for serving suggestion)
Arrange the avocado puree on the plate first and then build with persimmon and witlof, scatter over pulled chicken and garnish with a few coriander leaves.
Serves 4
copyright © 2011 J. Barnes Destination Food
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