I didn’t plan this salad but when I unpacked my market basket, all of the ingredients were there, begging to be assembled. It was the perfect antidote to a dark, grey, beginning-of-the darkest month of winter day. And it just goes to show: brightness is where you least expect it.
Some tips before you make the salad:
*When removing leaves from Belgian endive, cut off the stem end to release them, little by little. You’ll end up with rounds of tender endive stem which, if you’re like me, you will pop into your mouth as you cook. Otherwise, add them to the salad.
*We get two varieties of persimmon in our markets, Hachiya and Cinnamon Persimmon. The Hachiya is best ripe, when its flesh turns to jello. The Cinnamon persimmon can be eaten while it is still quite firm, which is the best way to use it in this salad. When you slice it thin, the slices are gorgeously translucent.
*Small haas avocados are the best. They’re ripe when the tip gives slightly (like the tip of your nose does when you press on it). Also, if you pop out the stem, the flesh it reveals should be pale green.
*Baby turnips don’t need peeling. Just give them a good scrub
*the rosemary is optional. For now, it is the only green herb in the garden, and so aromatic!
*Don’t toss this salad. Assemble it.