We love to entertain and our friends enjoy coming to our house for dinner. The issue tends to be when we get invited out, our friends tell us they can’t cook the same way I do. Because I am an enthusiastic cook, pouring over recipes, and plan to the last detail what will be on the menu, I take this for granted. However, as much as I adore cooking for others, I love it when people cook for me…no matter what’s on the table. And, it doesn’t matter how many times you come to our home for dinner, I always get pre-dinner jitters.
Persimmon, available in autumn, is an edible fruit with sweet tones. When looking for persimmons, choose those that are labeled Fuyu (flat bottoms and squat shape). The other type is called Hachiya and unless its overripe (very soft to touch), it will be astringent and nasty to bite into. I can still recall the mouth-puckeringly tart sensation in my mouth when I took a bite – not nice at all!
Serves 2
adapted by Ripe
1/4 cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 medium ripe but firm persimmon
1 Granny Smith apple
1 small head radicchio
sea salt and freshly ground pepper
2. Using a mandoline set to medium thickness, slice the persimmon from the bottom up, horizontally. Add the slices to the vinaigrette, turn to coat, then remove to a large plate.
3. Slice the apple on the mandoline, remove the seeds after slicing. Add to the vinaigrette, then remove and place next to the persimmons. Remove leaves of radicchio and tear into pieces big enough to accommodate the fruits slices. Coat with dressing, then pile on the plate.
4. To assemble the stacks, lay 1 persimmon slice on the bottom of a serving plate. Top with an apple slice and a piece of radicchio. Repeat until you have 3 to 4 layers. Sprinkle with sea salt and pepper.
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