Persimmon Salad with Sesame Vinaigrette Recipe

Ingredients

Contains: soy, fish, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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 frisée 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

Step-by-step directions aren't available for this recipe. See the full recipe at the source →