Can you believe Thanksgiving is here already? I shudder to think of how little time remains before Christmas. I tend to get so overwhelmed with stuff to do I end up not doing anything. Or, I jump from task to task and never finish anything. Not a great way to get things done. So, I’m trying the “three big rocks” method of time management…pick three things and don’t do anything else until you get those three things done. It sounds great on paper, doesn’t it?
The problem is, although I can stay laser focused at work, at home I am easily distracted. And there are a lot of distractions – the dog, the cats, a stack of cooking magazines to go through, cook books to rearrange, a birthday present for my husband to buy…
This is the time of year that I really want to take the time to enjoy. I want to sit in front of that fire and read a book, or get outside and enjoy the fall crispness in the air. Experiment with some ingredients I don’t always cook with.
Persimmons are one of those beautiful fall fruits that I’m always telling myself I should play around with, but never seem to get around to. I’m not a fan of eating them by themselves, but when I saw this recipe I had to try it. I had a bag of Meyer lemons in the fridge and loved the idea of a side salad that was more than our usual Romaine lettuce and vinaigrette.
For those of you still looking to add one more side dish to the Thanksgiving table, this salad is it. Healthy, but definitely not boring – slightly bitter greens are paired with sweet persimmons, zinged with some Meyer lemon, and finally given a note of decadence with some creamy Stilton cheese. The variety of flavors in this salad will go with any fall meal. And it’s incredibly easy and fast to make. That’s a win win for the busy holiday season.
Arugula Salad with Persimmons and Stilton
If you can’t find Meyer lemons, regular lemons will work just fine. Meyer lemons are sweeter, so if you use regular lemons add an additional half a tablespoon or so of honey to the dressing. This salad is best served right after making it. But if you want to prepare it ahead, make the dressing separately and dress the salad right before serving.
3 tablespoons olive oil
1 Meyer lemon finely diced with peel
2 teaspoons Meyer lemon juice (from 1 Meyer lemon)
1 1/2 cups thinly sliced radicchio (1 large head or 2 small)
1/4 teaspoon salt
1/4 teaspoon ground pepper
2 quarts baby arugula
2 ripe Fuyu persimmons, top removed, halved and sliced into half-rounds
1/2 cup crumbled Stilton or other blue cheese (2 ounces)
Whisk the olive oil, diced lemon, honey, lemon juice, salt, and pepper in a large bowl you intend to serve the salad in.
Add the radicchio, arugula, and persimmons and toss with the dressing.
Divide the salad among four plates and top with the Stilton.
Adapted from Sunset Magazine, November 2013