Persimmons, Pomegranate, and Purslane with Pepitas

Name: Persimmons, Pomegranate, and Purslane with Pepitas
Total time: 20 min
Yield: 6
Ingredients: 2 tablespoons fresh lime juice; 1 tablespoon minced shallot; 1 tablespoon fresh orange juice; 1/2 cup extra-virgin olive oil; 4 large or 6 small Fuyu persimmons (about 1 pound), cut into 1/4-inch wedges; Kosher salt; Freshly ground pepper; 1 bunch young arugula (about 2 cups), rinsed and dried; 1 cup purslane sprigs; 6 tablespoons pomegranate arils; 6 tablespoons salted roasted pepitas

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Suzanne Goin, the chef at the famed Lucques in Los Angeles, marked 20 years of business in 2018 with a dinner that celebrated her now-classic blend of French cuisine and California produce. Goin refers to this salad as “The 4 Ps” and thinks of it as a persimmon salad with an arugula garnish, rather than the other way around.

By Suzanne Goin

January 2019

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Persimmons, Pomegranate, and Purslane with Pepitas

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Persimmons, Pomegranate, and Purslane with Pepitas

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Recipe Summary test

Ingredients

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Suggested Pairing

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