Jason Berthold, RN74
This recipe was demonstrated for CUESA’s Market to Table program on February 9, 2013.
2 Fuyu persimmons
4 Tokyo turnips
½ tablespoon whole grain mustard
1 Meyer lemon, zest and juice
2 to 3 tablespoons olive oil
Maldon sea salt
¼ pound mizuna
2 tablespoons toasted almonds
1. Prepare the persimmons and turnips to your liking, either by cutting them into large pieces or shaving them thin with a mandolin.
2. In a mixing bowl, make the dressing by combining the whole grain mustard, lemon zest, and lemon juice. Whisk in the olive oil to taste and season with salt.
3. To finish the salad, gentry toss the persimmons with the turnips, mizuna, toasted almonds, and the dressing. Season with Maldon salt.
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »