Persimmons and Mozzarella with Shaoxing Five Spice Dressing

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Here’s my take on bitter sweet caprese salad - sweet and juicy Fuyu persimmons are served on top of bitter radicchio leaves , interspersed with creamy Buffalo Mozarella, sweet basil, gochugaru and pickled shallot rings. A zippy Chinese five spice spiked shaoxing cooking wine and pomegranate molasses dressing makes it special! Finishing touches of roasted sesame seeds and Shichimi Togarashi (a Japanese mixed spice Condiment) adds the final flourish and a nutty dimension. It’s vibrant, flavorful and unexpected, a salad that will wow everyone at the dinner party!

 

Ingredients (serves 2 as Main)
Pickled Shallots
1 small Shallot, thinly sliced
2 tbsp Apple Cider Vinegar
1.5-2 tsp Gochugaru (Korean Red Pepper Flakes) - feel free to substitute with Kashimiri Chili Powder or 1 tsp crushed red pepper flakes)
Pinch of Fine Sea Salt
Pinch of Sugar

Dressing
1.5 tbsp Extra Virgin Olive Oil
1/2 tbsp Dark Soy Sauce
1 tbsp Pomegranate Molasses
1 tsp Maple Syrup
3/4 tsp Chinese Five Spice Powder
2 tsp Shaoxing Cooking Wine (substitute with Dry Sherry to keep it GF)

4 Fuyu Persimmons, cut into 3mm thick slices
1/2 head of small Radicchio, leaves separated
5g Sweet Basil Leaves
1 tbsp Extra Virgin Olive Oil
1 tbsp Shaoxing Cooking Wine
1/2 tsp Sea Salt
1/2 tsp Ground White Pepper

Topping
50-60g Fresh Buffalo Mozzarella or Burrata
2 tsp roasted Black Sesame Seeds
1 tsp Shichimi Togarashi (optional)

Directions:

💥Combine all pickled shallots ingredients and let it pickle for at least 30 mins

💥 Whisk all dressing ingredients until well combined and keep it aside

💥 In a large bowl, toss rest ingredients (except toppings) until well combined

💥 Now pick out dressed radicchio leaves & arrange on a large serving platter. Scatter persimmon along with basil on top of it. Dot with torn fresh Mozzarella or Burrata. Generously drizzle the dressing on the whole thing and top with pickled shallots. Finish with roasted sesame seeds & shichimi (if using)

*Note: For Vegan option substitute Cheese with Silken Tofu