Asaf Maoz is the head chef of Carmel, an Israeli restaurant in Los Angeles serving innovative Middle Eastern cuisine.
Ingredients
FOR THE SALAD
Persimmons: 2 (thinly sliced)
Wild Arugula: 2 bunches (or substitute with regular arugula, mustard leaves, or any spicy greens)
Red onion: 1 (thinly sliced into rings)
Pomegranate seeds: 1/2 cup
Almonds: 1/2 cup (roasted, salted, and roughly chopped)
Cilantro: 1 bunch (stems removed)
FOR THE CILANTRO LIME VINAIGRETTE
Fresh lime juice: 1/4 cup
Cilantro: 1/4 cup
Thai chili: 1 (seedless)
Fish sauce: 2 tbsp
Agave syrup: 1/4 cup
Olive oil: 1/2 cup
Salt: to taste
Asaf Maoz's wild arugula and persimmon salad is an explosion of tastes and textures.
How to make Wild Arugula and Persimmon Salad
01.
Prepare the Almonds and Greens
- Roast the almonds, roughly chop, and set aside.
- Separate the cilantro, arugula, and mint from their stems.
- Place the leaves in ice-cold water, then strain and pat dry with paper towels to keep them extra crunchy.
02.
Slice the Vegetables
- Slice the persimmons into thin slices.
- Thinly slice the onion into rings and soak in ice water for added crunch.
Chef's Tip
Soaking greens and onions in ice water adds an extra level of crispness to the salad, enhancing its freshness.
03.
Make the Cilantro Lime Vinaigrette
- In a blender, combine lime juice, cilantro, Thai chili, fish sauce, and agave syrup. Blend until smooth.
04.
Assemble the Salad
- In a large bowl, toss the wild arugula, persimmons, red onion, cilantro, and mint with the cilantro lime vinaigrette.
05.
Finish and Garnish
- Garnish with pomegranate seeds and roasted almonds for texture and a burst of flavor.
