Worth a trip

Fuyu Persimmon and Avocado Salad

Name: Fuyu Persimmon and Avocado Salad
Ingredients: 2 tablespoons fresh lemon juice; 4 teaspoons water; 1 1/2 tablespoons sweet white miso* (fermented soybean paste); 1/4 teaspoon black pepper; 1/8 teaspoon salt; 1/3 cup olive oil; 3 firm-ripe California avocados (1 1/2 pound total); 1 pound firm-ripe Fuyu persimmons, peeled, halved lengthwise, seeded if necessary, and thinly sliced crosswise; 2 bunches watercress (6 ounces total), coarse stems discarded

A small grocery run gets this on the table.

Ingredients

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directions

1.
Blend together lemon juice, water, miso, pepper, and salt in a blender until smooth. With motor running, add oil in a slow stream in 3 batches, blending until emulsified after each addition. Season with salt and pepper.
2.
Halve, pit, and peel avocados, then thinly slice crosswise. Gently toss together avocados, persimmons, and 6 tablespoons dressing. Toss watercress with just enough dressing to coat (about 3 tablespoons) in another bowl.
3.
Divide persimmon mixture among 6 plates and top with watercress.
4.
*Available at Asian markets and Uwajimaya (800-889-1928).

Recipes sourced from Epicurious.com.

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