Persimmon & Kohlrabi Salad with Walnuts and Young Ginger

Name: Persimmon & Kohlrabi Salad with Walnuts and Young Ginger
Prep time: 900 s
Cook time: 300 s
Total time: 1500 s
Yield: 1
Cuisine: American
Ingredients: Persimmon: 1 (sliced thin); Kohlrabi: 1 (peeled and sliced thin); Young ginger: 1/2 cup (brunoise); Honey: 2 tbsp; Apple cider vinegar: 1 cup; Grapeseed oil: 1/2 cup; Olive oil: 1/2 cup; Toasted walnuts: 1 cup (roughly chopped); Chervil: 1 cup (picked); Salt: to taste

20 Mar 2025

Seth Stowaway

Chef

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Difficulty

Easy

Total Time

25MIN

Cuisine

American

Ingredients

Persimmon: 1 (sliced thin)

Kohlrabi: 1 (peeled and sliced thin)

Young ginger: 1/2 cup (brunoise)

Honey: 2 tbsp

Apple cider vinegar: 1 cup

Grapeseed oil: 1/2 cup

Olive oil: 1/2 cup

Toasted walnuts: 1 cup (roughly chopped)

Chervil: 1 cup (picked)

Salt: to taste

This refreshing and textural salad balances the sweetness of persimmons, the crispness of kohlrabi, and the warmth of young ginger, all tied together with a bright ginger vinaigrette.

How to make Persimmon & Kohlrabi Salad with Walnuts and Young Ginger

01.

Prepare the Ginger Mixture

Place the young ginger in a medium mixing bowl.
In a small saucepan, heat the grapeseed oil over medium-high heat until it just begins to smoke.
Carefully pour the hot oil over the ginger, ensuring it sizzles.
Let cool.

02.

Make the Vinaigrette

In a bowl, whisk together the olive oil, cooled ginger mixture, apple cider vinegar, and honey until well combined.

03.

Assemble the Salad

In a mixing bowl, combine the persimmons, kohlrabi, and walnuts.
Dress with the ginger vinaigrette and season with salt to taste.

04.

Plate and Finish

Shingle the persimmons and kohlrabi in a spiral pattern on a plate.
Drizzle with excess vinaigrette, then garnish with dressed walnuts and lots of chervil.
Serve immediately.

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20 Mar 2025

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The Chef

Seth Stowaway is the chef and owner of Osito, San Francisco’s Michelin-starred live-fire restaurant. His deeply personal approach to cooking reflects his journey of perseverance, community-building, and dedication to open-fire cuisine.

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