Persimmon Carpaccio with Fennel, Apple, and Walnut-Tangerine Vinaigrette
Feb 01, 2025Ingredients
For the salad:
- 2 ripe persimmons, thinly sliced
- 1 small fennel bulb, thinly sliced
- 1 small green apple, thinly sliced
- 3-4 radishes, thinly sliced
- 1 handful of crunchy winter greens (radicchio, endive, or arugula)
- ¼ cup vegan feta, crumbled
- A handful of microgreens (optional, for garnish)
For the walnut-tangerine vinaigrette:
- ¼ cup fresh tangerine juice
- 1 tbsp of olive oil
- 1 tbsp apple cider vinegar
- ¼ tsp salt
- Freshly ground black pepper, to taste
- 2 tbsp finely chopped walnuts
Instructions
1. Prepare the dressing: In a small bowl, whisk together the tangerine juice, walnut oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and black pepper.Stir in the finely chopped walnuts and set aside.
2. Assemble the salad: First prep the veggies and using a mandoline slice them very thinly. In a large bowl, toss the fennel, apple, and radishes with half of the vinaigrette. Let it marinate for a few minutes.
3. Arrange the carpaccio: Lay the thinly sliced persimmons in a circular pattern on a serving plate.
4. Add the dressed veggies: Pile the fennel, apple, and radish mixture in the center of the persimmons.
5. Top with finishing touches: Sprinkle crumbled vegan feta (I have a homemade almond feta, will post the recipe soon!) on top. Drizzle the remaining vinaigrette over everything.Garnish with microgreens if using.
6. Serve and enjoy!
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