1 shallot, finely diced
salt and pepper
2 Tbsp lemon juice
1 Tbsp sherry vinegar
4 Tbsp extra virgin olive oil
3 Fuyu persimmons
1/2 cup thinly sliced tender celery stalks and leaves
1 head radicchio, leaves torn into 2-inch wide ribbons
chunk of Parmesan for shaving
Make the vinaigrette: put diced shallot in a small bowl with a pinch of salt. Add lemon juice and sherry vinegar and leave to macerate for about 5 minutes. Stir in olive oil. Season with additional salt and pepper to taste.
With a sharp paring knife, remove and discard the leafy calyx at the top of each persimmon. Peel persimmons and cut in half vertically. Lay persimmons, flat side down and cut into 1/2 inch wedges.
Put persimmon wedges and celery slices in a low, wide salad bowl. Season with salt and pepper. Whisk vinaigrette, then pour over persimmon and celery and toss to coat well. Add radicchio and toss lightly.
With a vegetable peeler, shave about 1 ounce of Parmesan in thin strips over salad.
Yield: 4 to 6 servings.
