SLEEP DEPRIVATION PERSIMMON SALAD

Dash and I have been having it out every night about sleep. He just doesn't want to go to bed. Ever again. But during the day we have been cooking together and sharing peaceful lunches. I yawn my way through lunch while Dash looks concerned and asks, "You tired again, momma?" Oh Dash. You have no idea.

Every December people give me persimmons. Most years I place them in a bowl and admire them from a distance. And then they rot and I feel bad. In the past I've only had hachiya persimmons which are very bitter unless completely ripe. Hachiyas are good for puddings, cakes and purées. This year four people have given me fuyus. Fuyus can be eaten crisp like apples.

Dash and I made fuyu persimmon salad over and over again this past week.

We coat the persimmon slices with lemon, salt and olive oil. Then we start sprinkling on the goodies.

Dash and I giggle and eat the salad with our fingers. 

He rolls the thinly sliced persimmon around the pomegranate, goat cheese, pine nuts, and parsley. "Like a burrito," he says.

Dash loves how the pomegranate seeds pop in his mouth. I love how the warm pine nuts melt the goat cheese. And I love that we're sitting still for 20 minutes. No one is climbing out a window. No one is screaming about bedtime. No one is telling me I'm mean. No eyes needed on the back of my head. We scoop up the final scraps with our buttered bread. Lunch is over. And I release Dash from his chair.

PERSIMMON SALAD

These amounts are approximate. The persimmon slices absorb a lot of lemon juice, olive oil, and salt. I like lots of goat cheese. But you might just want a little bit. Or you could do parmesan instead. No matter what use lots of pomegranate and parsley.
printable recipe

Feeds 2.

2 fuyu persimmons

1 lemon

3 tablespoons olive oil

2 big pinches of salt

seeds from 1/2 pomegranate

4 tablespoons crumbled goat cheese

2 big handfuls of warm toasted pine nuts

chopped parsley

Thinly slice the persimmons (as thin as a piece of paper) with a serrated knife or a mandoline. Spread the slices out on a big platter, overlapping them a bit. Squeeze the lemon all over the persimmon slices. Let it absorb. Squeeze a little more. Drizzle over the olive oil.  Season generously with the salt. Sprinkle the pomegranate seeds, warm pine nuts, goat cheese, and parsley all over. Serve with bread.