I have been on a roll recently with posts on persimmons. Here is another one for the season.
I personally do love blue cheese in all their varieties, from the strong and crumbly English Stilton, to the beautifully balanced French Roquefort and, my favorite, the soft and almost sweet Italian Gorgonzola. The bacteria that causes the "blue" is penicillium, the same that is used for an antibiotic, however, the medication has the bacteria inactivated.
I mostly think of commercial blue cheese dressing as very unhealthy. Typically, the rich cheese is mixed with cream, oils and emulsifiers to make a goopy dressing. This dressing is quite the opposite, it uses healthy yogurt as the base and is the perfect consistency, that you can make to your liking, with lots of subtle flavors. Here is one of the primary reasons I started making my own dressings so many years ago. This dressing is also great with spicy buffallo wings and as a vegetable crudités dip.
This is a super healthy salad with lots of flavor. The juicy persimmons are balanced by the greens, the pomegranate seeds add an additional pop of tart flavor and the garlic scents the salad beautifully. The creamy blue cheese dressing pulls the salad together, luxurious and decadent, it coats the salad with the classic tart flavor and aroma. The combination of this salad is what makes it perfect and so, so good.
There are some cookbooks that make me happy when I cook from them. The flavors and dishes are amazing. I waited a long time before I decided to buy this book, and then regretted that decision. This is a beautiful book, the recipes are very unique in how this genius chef puts together flavors and dishes. All the recipes pop with flavors, beautifully laid out dishes, and wonderful food. This restaurant is definitely on my bucket list the next time I am in Venice, California.
For more delicious recipes from this cookbook click here.
Ingredients:
For the dressing:
1/2cup yogurt whipped
4 oz blue cheese, at room temperature
1 clove garlic, minced
1 shallot, minced
4 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
Salt, to taste
1/ teaspoon pepper
For the salad:
3 cups lettuce, arugula or any greens, torn or sliced into strips
2 persimmons, quartered and cut uinot bite sized peices
1/2 cup pomegranate seeds
Garlic chips from 3 garlic
Salt and pepper, to taste
To make garlic chips:
3-4 garlic cloves, thinly sliced
1 tablespoon olive oil
For the dressing:
Mix all the ingredients working the mix with a fork to integrate the blue cheese into the dressing. You can pulse the dressing to make it smooth, but I never do that to keep the dressing slightly lumpy. Set aside in the fridge till needed.
To make garlic chips:
Heat the oil in a small container and fry the garlic till browned and crisp. Set on a paper towel to drain till needed.
To assemble the salad:
Toss the lettuce, persimmons, pomegranate seeds, garlic chips, salt and pepper well in a deep bowl. Drizzle with the dressing. Serve immediately.