Fuyu Persimmon and Avocado Salad

Name: Fuyu Persimmon and Avocado Salad
Yield: 4 servings
Ingredients: 1 2 tablespoons fresh lemon juice; 1 4 teaspoons water; 1 1 1/2 tablespoons sweet white miso* (fermented soybean paste); 1 1/4 teaspoon black pepper; 1 1/8 teaspoon salt; 1 1/3 cup olive oil; 1 3 firm-ripe California avocados (1 1/2 pound total); 1 1 pound firm-ripe Fuyu persimmons, peeled, halved lengthwise, seeded if necessary, and thinly sliced crosswise; 1 2 bunches watercress (6 ounces total); 1 coarse stems discarded

From the kitchen of Carly

Sweet persimmons and creamy avocado meet peppery watercress in this elegant fall salad, bound by a silky miso-lemon dressing that bridges umami and brightness. Clean, composed, and surprisingly easy to pull together.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons fresh lemon juice
14 teaspoons water
11 1/2 tablespoons sweet white miso* (fermented soybean paste)
11/4 teaspoon black pepper
11/8 teaspoon salt
11/3 cup olive oil
13 firm-ripe California avocados (1 1/2 pound total)
11 pound firm-ripe Fuyu persimmons, peeled, halved lengthwise, seeded if necessary, and thinly sliced crosswise
12 bunches watercress (6 ounces total)
1coarse stems discarded

Instructions

Blend together lemon juice, water, miso, pepper, and salt in a blender until smooth. With motor running, add oil in a slow stream in 3 batches, blending until emulsified after each addition. Season with salt and pepper.
Halve, pit, and peel avocados, then thinly slice crosswise. Gently toss together avocados, persimmons, and 6 tablespoons dressing. Toss watercress with just enough dressing to coat (about 3 tablespoons) in another bowl.
Divide persimmon mixture among 6 plates and top with watercress.
*Available at Asian markets and Uwajimaya (800-889-1928).