If your looking The quickest, easiest and most delicious side salad or starter for fall and winter… this is It! This side dish/starter only takes maximun 5 minutes to make, there’s no cooking involved and it pairs well with everything but still is delicious on it own.
Ok, so Im a huuuge fan of carpaccio! Doesn’t matter if it a classic Italian beef carpaccio, my go to Zucchini Carpaccio, a fresh Scallop Carpaccio or a Cooked Beetroot Carpaccio. I love them in all ways, and always try to come up with new ones. I don’t know why I have this thing for carpaccio. Maybe because they’re so easy to make, they only take maximum five minutes if making a raw one. But the dish still feels well thought through and a bit luxurious, if you ask me. I also love adding raw ingredients and dishes to my cooked meals. For me the perfect meal consists if ingredients that are prepared in different ways, have different structures and sizes. Therefore serving a raw carpaccio as a side dish to a cooked piece of fish, chicken or meat is always a good idea. It add freshness, a bit of crunch and makes the meal more well balanced. But this Persimmon Carpaccio is also such a great dish to serve as a starter. It gets your appetite going.
When making this Persimmon Carpaccio I wanted to keep it fresh, but still add a lot of different flavors and textures. You have the sweet and ripe persimmon, the crispy fennel that has a bit of licorice flavor, fresh and peppery radishes and then the sourish pomegranate seeds. I topped mine with some agave syrup to add a bit more sweetness to it. It would also be wonderful to add some goat cheese on top to get a bit of savory flavor.
Ingredients for this Persimmon Carpaccio:
- Pomegranate seeds
- Liquid sweetener (optional)
Other recipes you might like:
- Scallop Carpaccio with Avocado Cream and Fish Roe
- Beetroot Carpaccio Using Cooked Beets
- Zucchini Carpaccio
- Zucchini & Pola Beet Summer Salad
- Cucumber & Radish Salad
- 1 Pomegranate thinly sliced (preferably using a mandolin)
- 10 slices of Fennel (preferably using a mandolin)
- 1 Radish thinly sliced (preferably using a mandolin)
- 2 tbsp Pomegranate seeds
- Fiber syrup, honey or agave, to top (optional)
- Slice all the vegetables using a mandolin or a knife into think slices.
- Arrange the pomegranate in a circle on a plate.
- Top with slices fennel, radishes and pomogrante seeds.
- Drizzle with liquid sweetener (optional).
2 thoughts on “Persimmon Carpaccio”