Wild Arugula and Persimmon Salad
A recipe for Wild Arugula and Persimmon Salad by chef Asaf Maoz of Carmel in Los Angeles.
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Ingredients
- 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)
- 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
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