Ingredients
For the dressing:
- 2 1/2 tablespoon extra-virgin olive oil
- 1 cup rhubarb, thinly sliced (pink and pinkish green parts only) (120 g)
- 1 tablespoon freshly grated ginger
- juice of 1 lime
- 1-2 teaspoons pure maple syrup
- sea salt and freshly ground pepper, to taste
For the salad:
- 1 small to medium head radicchio, chopped
- 1 bunch watercress – stems trimmed, rinsed and spun dry (baby arugula is a good substitute)
- 1 tablespoon chopped fresh chives
- 1 tablespoon fresh sliced mint leaves
- 2 ripe but firm Fuyu persimmons, peeled and sliced thinly
- handful roasted unsalted cashews, optional
Instructions
- 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!