Kale Salad with Fuyu Persimmons, Pine Nuts, and Pecorino

Kale as a salad green has been the star of any number of menus in the past few years— for good reason! Not only is it one of the healthiest greens, it’s available year-round, tastes great, and, unlike other salad greens, doesn’t wilt when it comes in contact with an acidic dressing. Though I’ve never eaten a kale salad in Italy, I decided to give the idea an Italian makeover by using typical ingredients like pine nuts and Pecorino cheese. Fuyu persimmons are a delicious variety that does not have to be soft to be eaten. Unlike the more familiar dark orange Hachiyas, which are elongated and have a pointy bottom, Fuyus have a firm texture when ripe, similar to a mango. They are shaped somewhat like tomatoes and are yellow- orange. When persimmons are not in season, you can still make this salad: Just substitute another ripe fruit, such as oranges, pears, or apples.

SERVES: 4

INGREDIENTS:

• 1 pound kale, preferably Tuscan
• 2 ripe Fuyu persimmons, peeled
• 2 teaspoons Dijon mustard
• 1 tablespoon red wine vinegar
• ¼ cup extra-virgin olive oil
• Salt and freshly ground pepper
• ¼ cup pine nuts, toasted
• 2-ounce piece of Pecorino Romano, Parmigiano-Reggiano, or imported Italian provolone for shaving

INSTRUCTIONS:

1. Trim the stems from the kale. Fold the leaves lengthwise in half and cut away the thick white center ribs. Stack the leaves a few at a time and cut them into ½-inch-wide ribbons.
2. Cut the persimmons into wedges, discarding the stems and seeds.
3. In a large bowl, whisk together the Dijon mustard, red wine vinegar, extra-virgin olive oil, and salt and pepper to taste.
4. Add the kale to the bowl and toss well to coat the leaves with the dressing.
5. Arrange the kale on four serving plates.
6. Scatter the persimmon wedges and toasted pine nuts over the top of the kale.
7. Using a vegetable peeler, shave the Pecorino Romano, Parmigiano-Reggiano, or imported Italian provolone cheese over the salad.
8. Serve and enjoy!

VARIATIONS:

• Citrus Zing: Add a citrusy twist to the salad by tossing in some segments of juicy oranges or grapefruits. The citrus flavors will complement the sweetness of the persimmons and add a refreshing note to the salad.
• Nutty Crunch: Toasted walnuts or almonds can be a delicious addition to the salad. Their nutty flavor and crunchy texture will provide a nice contrast to the kale and add an extra layer of richness.
• Creamy Indulgence: Crumble some creamy goat cheese or feta over the salad. The tangy and creamy cheese will complement the sweetness of the persimmons and add a luscious element to the dish.
• Herb Infusion: Sprinkle some fresh herbs like basil or mint leaves over the salad. The aromatic herbs will bring a burst of freshness and add complexity to the flavor profile.
• Sweet and Tangy: Drizzle a tangy dressing such as a balsamic reduction or a honey mustard vinaigrette over the salad. The sweet and tangy flavors will enhance the overall taste and balance the bitterness of the kale.
• Protein Boost: For a more substantial salad, you can add grilled chicken or shrimp to make it a complete meal. The protein will add satiety and turn the salad into a satisfying dish.