Persimmon, Apple Salad with a Ginger Lemon Vinaigerette

I have been dazzled by this fruit that is so plentiful in the fruit markets. I went the Apple Farms in White Plains, which is a really great place to find affordable fresh produce in the area, the only problem is that it is not organic. However the produce coupled with the fish and seafood make it a good stop to stock up on supplies.

Anyhow, looking into this fruit's history a little further I find this is a native of China, but introduced to California in the 1800's. Once I tasted this, I think it is love, I shall be working with this beatifully colored luscious fruit some more. In the meantime this is what I did today.

In trying to come of with a name for this salad I struggled over the spelling of the word vinaigrette, it took me two tries to get this right. Sorry, I am a bad speeler. Which led me to the next thought can I call the dressing a vinaigrette if it does not have vinegar. Well in looking for a defination this is what I found from the Wikipedia, so I think this recipe qualifies.

"An emulsion of vinegar (or sometimes lemon juice) and vegetable oil, often flavored with herbs, spices, and other ingredients. Vinaigrettes are used as sauces in many cuisines, and as salad dressings. "

Persimmon Apple Salad with Ginger Lemon Vinaigrette

Serves 3-4

Ingredients

1 granny smith apple

1 cucumber

1 persimmon

1 spicy sausage (chicken chorizo or andoulie)

2 tsp chopped preserved ginger

2 cups fresh red leaf lettuce

1/2 cup roasted sunflower seeds

1 tsp lemon zest

Vinaigrette Ingredients

2 lemons

1 inch piece of ginger

1/3 cup olive oil

1/2 tsp salt

Garnish

1/2 cup alu bhujia (Spicy crispy Indian noodles)

Method of Preperation

1. Peel and thinly slice the apple and the cucumber and put in a large mixing bowl.

2. Cut the tops of the persimmon and slice into the cucumber mixture.

3. Cook and slice the sausage and mix with the remaining ingredients and fruit.

4. In a food processor, blend the ginger and the lemon juice, slowly add the oil and mix till thick.

5. Mix in the salt.

6. To serve, put some of the salad and pour 3 tbsp dressing and put some of the alu bhujia and serve.

Well, the meal was all finished and I settle to sleep, just before this, I decided to give the blogosphere one last peek and I stumbled upon this wonderous blog, My life as a reluctant housewife, that talks about food life and food. Even more wonderous still was that Gabriella was doing a piece on Fall salads. Just in time!