Shaved persimmon, preserved lemon and capers

Shaved persimmon, preserved lemon and capers

By
From
Real Food by Mike
Serves
4
Photographer
Alan Benson

This is a great recipe for using persimmons at the beginning of their life, when they are firm. Slice them thinly to enjoy their sweet flavour and celebrate the firm texture. If the parsley leaves are not young and soft, I recommend you tear or chop them before garnishing your salad, as this dish is about the texture of the persimmon not the parsley. A nice addition to the dressing is a sliver of chilli.

Ingredients

Quantity Ingredient
2 firm persimmons
1 preserved lemon
1/2 garlic clove, chopped
1 handful marjoram leaves, roughly chopped
2 teaspoons salted capers, rinsed and drained well
80ml olive oil
1 lemon, juiced
1/2 bunch flat-leaf parsley, leaves picked

Method

  1. Slice the persimmons very thinly using a mandoline or sharp knife and arrange them on a platter.
  2. Cut the preserved lemon into quarters. Remove the flesh from the centre by scraping it out with a spoon. Roughly chop the skin and place it in a mortar. Add the garlic, most of the marjoram (reserving some for a garnish) and half the capers. Grind with the pestle to form a paste, adding the olive oil when needed to turn it into a dressing. Add fresh lemon juice to give it some pep, then spoon the dressing over the persimmon.
  3. Garnish with the remaining capers and marjoram leaves and some parsley. Finish with a grinding of black pepper.

Medicinal Benefit

  • Persimmons contain plenty of vitamin C to boost the immune system. They also contain folic acid for new cell creation, potassium to balance the fluids in the body, and manganese to help in bone formation and metabolising amino acids, cholesterol and carbohydrates.
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