Watercress Salad with Persimmon and Rhubarb-Ginger Dressing
This salad is a mix of sweet persimmons, peppery watercress, bitter and spicy radicchio, plus a little fresh mint and chives, all tossed together in a tangy, sweet and sour rhubarb dressing and topped with buttery yet crunchy, and delicious toasted cashew nuts.
For the dressing:
2 1/2tablespoonextra-virgin olive oil
1cuprhubarb,thinly sliced (pink and pinkish green parts only) (120 g)
1tablespoonfreshly grated ginger
juice of 1 lime
1-2teaspoonspure maple syrup
sea salt and freshly ground pepper,to taste
For the salad:
1small to medium head radicchio,chopped
1bunch watercress – stems trimmed,rinsed and spun dry (baby arugula is a good substitute)
1tablespoonchopped fresh chives
1tablespoonfresh sliced mint leaves
2ripe but firm Fuyu persimmons,peeled and sliced thinly
handful roasted unsalted cashews,optional
Heat 1/2 tablespoon olive oil in a small saucepan over medium heat. Add the rhubarb to the pan, give it a toss, and slowly sauté, stirring occasionally, until soft and cooked through; about 6-8 minutes. Transfer to a bowl. Add the grated ginger, lime juice, maple syrup, olive oil, salt and pepper. Whisk together until the mixture is smooth. Taste and check for seasoning, adjust if desired, then set aside.
Place the radicchio, watercress, chives and mint leaves in a large serving bowl. Add the dressing and toss until the leaves are well coated. Add the persimmons and gently toss to combine. Season with freshly ground pepper and serve garnished with the toasted cashews. Enjoy!