Fuyu Persimmon Caprese
Featuring crisp Fuyu persimmons, fresh mozzarella cheese and fried bread crumbs, this is chef Melissa King’s spin on the Italian caprese salad, traditionally made with tomatoes. It’s a dish that the Top Chef winner would serve at a Lunar New Year celebration when she gathers with loved ones over a delicious feast. Finish the salad with fresh basil leaves plus a drizzle of chili crisp for a hit of heat and crunch.
Ingredients
- 2 Fuyu persimmons
- Kosher salt and freshly ground pepper
- Extra-virgin olive oil for drizzling
- Aged balsamic vinegar for drizzling
- 8-oz. (250-g) ball fresh mozzarella cheese, cut into 1/4-inch (6-mm) slices
- Flaky sea salt
- 1/2 cup (2 oz./60 g) fried bread crumbs
- Store-bought chili crisp for drizzling (optional)
- Handful of fresh basil leaves
Directions
Trim the tops off the persimmons, then cut the fruit into round slices about 1/8 inch (3 mm) thick (a mandoline helps). In a medium bowl, combine the persimmons, 1/4 tsp. kosher salt, a light drizzle of olive oil and a few drops of balsamic vinegar and toss to coat. Set aside until slightly softened, about 5 minutes.
Arrange the persimmons and the mozzarella slices on a platter. Drizzle generously with olive oil and balsamic vinegar. Top with a few grindings of pepper and a sprinkle of flaky sea salt, then add the bread crumbs, a generous drizzle of chili crisp and basil leaves. Serve immediately. Serves 4.
Recipe courtesy of Melissa King