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Persimmon Salad with Sesame Vinaigrette Recipe


Persimmon Salad with Sesame Vinaigrette Recipe Recipe

Ingredients:
  • 1 tablespoon toasted sesame oil
  • 2 medium garlic cloves, coarsely chopped
  • 1/4 cup olive oil
  • 3 tablespoons freshly squeezed lime juice (from about 2 medium limes)
  • 2 tablespoons mirin
  • 2 tablespoons soy sauce
  • 1 tablespoon white miso
  • 1 anchovy fillet
  • 1 teaspoon granulated sugar
  • 2 tablespoons toasted sesame seeds
  • 1 red Thai chile , seeds and ribs removed and finely chopped
  • 1/2 teaspoon togarashi
  • 2 pounds Fuyu persimmons , peeled and cut into 1-inch wedges
  • 4 medium Roma tomatoes (about 1 pound), cored and cut into 1-inch wedges
  • 1/2 medium red onion , very thinly sliced
  • 2 cups vegetable oil
  • 1/4 cup rice flakes
  • Kosher salt
  • 2 cups frise leaves (from about 1 bunch)
  • 2 cups watercress , tough stems removed (from about 1 bunch)
  • 1/4 cup coarsely chopped fresh basil leaves
  • 1/4 cup coarsely chopped fresh cilantro
Directions:
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