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<\/a><\/p>\nFuyu Persimmon, Little Gem Lettuces & Kefir Ranch Dressing<\/p>\n<\/div>\n
I prefer to add fresh garlic to the dressing as opposed to powdered which is in most Ranch dressing spice packets (along with about 100 miscellaneous ingredients), but I don’t like it to dominate the flavor in something as light as a salad. Powdered garlic always leaves a lingering aftertaste that I can’t seem to get rid of no matter what I do.<\/p>\n
A trick I learned when adding garlic raw to recipes: remove the little tiny germ that’s inside of the clove. This part contains most of that garlicky chemical that upsets the stomach. Chop the garlic with a chef’s knife on a cutting board, then pour a teaspoon or two of kosher salt over it. Using a back and forth motion with the blade of the knife, mash the garlic with the salt into a fine pur\u00e9e. The salt helps to draw out the juice and break down the flesh of the garlic clove into a nice pulp that is easily added to sauces or dressings. I also think the salt cures the sharpness of the garlic flavor, but that could just be hearsay.<\/p>\n
<\/a><\/p>\nFuyu Persimmon & Little Gem Lettuce Salad with Kefire Ranch Dressing<\/p>\n<\/div>\n
Toss the Little Gem Leaves with the dressing or just pour it over top \u2013it’s up to you. Garnish with pomegrante or avocado or both! A sprinkle of chives and a twist of fresh cracked black pepper overtop is a must “out the gate”.<\/p>\n
Some more fun and tasty Fuyu Persimmon Recipes from my website and others:<\/span><\/p>\n Kale and Fuyu Persimmon Salad with Blue Cheese Beignets<\/a><\/span><\/p>\n Persimmon Upside Down Spice Cake<\/a><\/p>\n Roast Pork with Persimmon and Mustard Greens<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"