Avocado, Persimmon, Watermelon Radish and Sweet Onion Salad with Honey Ginger Lime Dressing
Hey, we're having lots of fun in the kitchen over here! Watermelon radish and persimmon make a nice crunch and sweet/exotic juxtaposition -- not to mention the visual pleasures of the pairing -- and when combined with the yeilding oily flesh of a ripe Hass avocado, crisp sweet Vidalia onions and a dressing of lime, ginger and honey...what could be bad?
Avocado, Persimmon, Watermelon Radish and Onion Salad with Honey Ginger Lime Dressing
1 Vidalia onion
1/2 tsp sugar
1 medium watermelon radish (If unavailable, substitute regular red radish.)
1 firm-ripe persimmon
2 ripe Hass avocados
4 T pine nuts
3/4" fresh ginger, peeled, minced
2 T fresh lime juice
6 T extra virgin olive oil
1 T honey
2 tsp blood orange zest
salt, hot sauce to taste
Peel the onion and with a knife (if you're very good) or a mandolin, slice paper thin. Immerse the onion in cool water to cover, mixed with the sugar. Soak 30 minutes and then drain.
Blanche the watermelon radish in rapidly boiling salted water 2 minutes. Drain and spray with cold water and then with a knife (if you're very good) or a mandolin, slice paper thin.
Core and peel the persimmon and slice in thin crescents. Cut the stem end ("eye") out of the avocados and slice in half longitudinally. Remove the seeds and cut the meat in thin slices.
Toast the pine nuts in a dry sauté pan over high heat, stirring, until browned and starting to char. Cool on a paper towel.
Mash the minced ginger on a cutting board with the side of a heavy knife. Place in a bowl with the lime juice, olive oil and honey. Whisk to emulsify. Correct seasoning with salt and hot sauce.
To assemble, lay out a bed of the onions, then fan out the avocados and radish slices. Add a clump of persimmons, a dribbling of the dressing and then scatter on the zest and pine nuts.