Persimmon og Granatæble Salat med Arugula og Hasselnødder

Denne opskrift er tilpasset fra Suzanne Goins “Søndagssuppers ved Lucques: Sæsonopskrifter fra markedet til bordet” (Knopf, 2005).

portioner

ingredienser

1.

Forvarm ovnen til 375 grader. Spred hasselnødder på en bageplade; skål, omrør en gang indtil duftende og let brunet, 8 til 10 minutter. Lad afkøle; groft hugse nødder og kast med 1 tsk hasselnød olie og salt.
2.

I en lille skål kombineres hakkede skaller, granatæblejuice, sherry og risvinegarer og salt; lad stå 5 minutter. Pisk i olivenolie og rester 1 spsk hasselnød olie.
3.

I en stor skål, kast persimmons, skiverne sjaletter og granatæblefrø med dressing; sæson med salt, peber og en klemme af citron. Smid forsigtigt med arugula. Arranger salat på en serveringsfad og garnér med hasselnødder. Server med det samme.

Seth
27.04.2023 @ 16:28

This recipe is adapted from Suzanne Goins “Sunday Suppers at Lucques: Seasonal Recipes from Market to Table” (Knopf, 2005). 6 servings. Ingredients: 2/3 cup blanched hazelnuts, 1 tablespoon plus 1 teaspoon hazelnut oil, coarse salt and freshly ground pepper, 1 tablespoon finely chopped shallots plus 2 small shallots, thinly sliced, 3 tablespoons fresh pomegranate juice plus 1/3 cup pomegranate seeds, 1 tablespoon sherry vinegar, 2 teaspoons rice vinegar, 3 tablespoons extra-virgin olive oil, 2 small Fuyu persimmons, thinly sliced, 1/2 lemon, for juicing, 1/2 pound arugula. Directions: 1. Preheat oven to 375 degrees. Spread hazelnuts on a baking sheet; toast, stirring once, until fragrant and lightly browned, 8 to 10 minutes. Let cool; coarsely chop nuts and toss with 1 teaspoon hazelnut oil and salt. 2. In a small bowl, combine chopped shallots, pomegranate juice, sherry and rice vinegars and salt; let stand 5 minutes. Whisk in olive oil and remaining 1 tablespoon hazelnut oil. 3. In a large bowl, toss persimmons, sliced shallots and pomegranate seeds with dressing; season with salt, pepper and a squeeze of lemon. Toss gently with arugula. Arrange salad on a serving platter and garnish with hazelnuts. Serve immediately.