Persimmon Burrata Caprese Salad Recipe

Persimmon Burrata Caprese Salad Recipe
Persimmon Burrata Caprese Salad Recipe | https://saltandwind.com When it comes to persimmons, we can’t stop won’t stop. The tomato-shaped Fuyu variety is as at home in a salad as a roast as in dessert thanks to...
Skill
Course
Cuisine
Ingredients
7
Hands-On Time
10 minutes
Total Time
10 minutes
Yield
-
Servings
2 to 4
Season
Persimmon Burrata Caprese Salad Recipe | https://saltandwind.com
Skill
Beginner
Course
Appetizer, Salad
Cuisine
American, Italian
Ingredients
7
Hands-On Time
10 minutes
Total Time
10 minutes
Yield
-
Servings
2 to 4
Diet
Gluten-Free, Vegetarian
Persimmon Burrata Caprese Salad Recipe | https://saltandwind.com

When it comes to persimmons, we can’t stop won’t stop. The tomato-shaped Fuyu variety is as at home in a salad as a roast as in dessert thanks to their honeyed almost pumpkin flavor. And there’s pretty much no easier way to serve them than this appetizer, which, let’s be real, is basically an excuse to eat persimmons and burrata in abundance.

Go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

Ingredients

  • 2 ripe Fuyu persimmons
  • 3 tablespoons Roughly Chopped Toasted Hazelnuts
  • 2 tablespoons pomegranate seeds
  • extra-virgin olive oil

    for drizzling

  • balsamic vinegar

    or pomegranate molasses, for drizzling

  • Maldon sea salt or other flaky sea salt, for garnish
  • 1 piece fresh burrata cheese

Instructions

Prepare The Persimmon: With a small, sharp knife, trim the stem from the persimmon and discard it. Slice the persimmon into thin disks.

Arrange The Salad Ingredients: Tile the persimmons on a serving plate and place the burrata in the middle. Scatter the hazelnut and pomegranate seeds around the plate and drizzle persimmons with half olive oil and balsamic vinegar or pomegranate molasses. Add a pinch of some good-quality finishing salt.

Just before eating, cut the burrata in half, drizzle with the remaining olive oil and serve.

Footnotes

https://saltandwind.com/recipes/417-persimmon-carpaccio-burrata-recipe

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