It is such a pleasure to cook these days. The weather is pleasant and, most important, I seem to have rediscovered my creativity and enthusiasm for trying out new ingredients, flavours and combinations. Adding to all this, there is an abundance of fresh vegetables, greens and fruit all calling out to me to take them home and make something delicious out of them. Bright orange Fuyu Persimmon, fresh mozzarella bought just last evening, basil leaves from my balcony garden, all seemed to tumble over themselves to get into the Persimmon Mozzarella Salad that was my lunch today.
Adding a Mustard Zing to the Salad:
Fresh Mozzarella looks tempting when seen in a Caprese salad or sandwich, but one has to admit, it can be rather bland. One easy way to perk it up therefore, is to marinate the cheese with an interesting marinade. The mustard and balsamic vinegar dressing cum marinade made such a difference to the flavours of this persimmon mozzarella salad. Using good quality mustard and balsamic vinegar makes all the difference between an ok dish and a great one. Thank you Mridula, for the lovely mustard paste you brought for me during your last visit!
The theme for the 174th event of the Foodie Monday BlogHop Group is Potluck Recipes, and the theme was suggested by Preeti Prasad. Preeti blogs at Preethi’s Cuisine. Do visit the blog, it has interesting recipes with clear instructions. I would love to try out her recent recipe for Pesto coated smashed Potatoes, the arachuvitta karamani sambar (a Tamil dish), the sweet and sour mango relish!
The Persimmon Mozzarella Salad would be a great addition to any Potluck gathering. It could be an appetizer or dessert, or a tasty side with pasta, pizza, risotto. With the gorgeous colours of autumn and winter arrayed in one plate, it is bound to be crowd-pleaser.
Making the Persimmon Mozzarella Salad
The mustard and balsamic vinegar serves as both a marinade and dressing. The salad is easy to put together: mix the dressing, slice and marinate the cheese, slice the fruit and then arrange it all together. You could even carry the prepped ingredients with you and assemble the salad at the place where you are getting together for the potluck.
The measurements/ quantities of ingredients in the recipe below are indicative, except for the mustard dressing, which gives the proportions of the ingredients. You can add more of the fruit or greens or arugula or mozzarella.
Some variations to the persimmon mozzarella salad:
- Peaches instead of Persimmon. Or add some thinly sliced pears to the salad.
- Blueberries instead of the cranberries (depending on whats in season)
- Goats cheese instead of mozzarella would be lovely, though that would give a very different flavour profile to the salad.
- Add toasted pumpkin seeds or walnuts to the salad.
- Make a lemon orange honey dressing instead of the mustard balsamic – again this would totally change the taste of the salad.
- Add mint instead of or along with the basil
Other recipes you may like to try from this blog:
Persimmon Mozzarella Winter Salad with Mustard Balsamic Dressing
For Mustard Balasamic Vinegar Marinade
- 1 tablespoon Mustard paste
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon fresh ground black pepper
- 1/8 teaspoon salt
For Persimmon Mozzarella Salad
- 3 Fuyu Persimmons sliced
- 1.5 cups Mozzarella Cheese 2 mozzarella balls, sliced
- 3 cups lettuce Washed, dried, shredded
- a few Rocket/ Arugula leaves
- 2 tablespoons Cranberries
To make the Mustard Balsamic Vinegar Dressing
- The dressing can be made a day or two in advance and stored in the fridge. Pour mustard and balsamic vinegar into a jar. Add pepper, salt, and shake it well. Add the olive oil and shake some more. Keep in the fridge till required.
To make the Persimmon Mozzarella Salad
- Slice the mozzarella into chunks and put them in a bag along with 2 tablespoons of marinade/ dressing. Shake the bag well till all the slices are covered with the marinade. Empty the bag into a bowl, cover and place in the fridge till required.
- Wash the persimmons, cut out the stem and slice the fruit- cubes, thin crescent shapes, whatever you like best. I have not peeled the persimmon as they were quite edible, but you may if you wish - they are quite easy to peel with a peeler.
- Wash and dry the lettuce and arugula in a salad spinner or with a kitchen towel. Shred and arrange the lettuce on a serving plate. Place the sliced persimmon on the lettuce. Remove the marinated mozzarella from the fridge and arrange on the plate. Shred and add the arugula leaves. Place the cranberries on the plate.
- Drizzle the dressing on to the salad, sprinkle fresh ground pepper. Your salad is ready!