Persimmon Salad with Sesame Vinaigrette Recipe

• 1 tablespoon toasted sesame oil
• 2 medium garlic cloves, coarsely chopped
• 1/4 cup olive oil
• 3 tablespoons freshly squeezed lime juice (from about 2 medium limes)
• 2 tablespoons mirin
• 2 tablespoons soy sauce
• 1 tablespoon white miso
• 1 anchovy fillet
• 1 teaspoon granulated sugar
• 2 tablespoons toasted sesame seeds
• 1 red Thai chile, seeds and ribs removed and finely chopped
• 1/2 teaspoon togarashi
• 2 pounds Fuyu persimmons, peeled and cut into 1-inch wedges
• 4 medium Roma tomatoes (about 1 pound), cored and cut into 1-inch wedges
• 1/2 medium red onion, very thinly sliced
• 2 cups vegetable oil
• 1/4 cup rice flakes
• Kosher salt
• 2 cups frisee leaves (from about 1 bunch)
• 2 cups watercress, tough stems removed (from about 1 bunch)
• 1/4 cup coarsely chopped fresh basil leaves
• 1/4 cup coarsely chopped fresh cilantro

1. Heat the sesame oil in a small frying pan over medium heat until shimmering.
2. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute.
3. Scrape the oil and the garlic into a blender.
4. Add the olive oil, lime juice, mirin, soy sauce, miso, anchovy, and sugar and blend until smooth.
5. Remove to a small bowl, add the sesame seeds, chile, and togarashi, and stir to combine; set aside.
6. Place the persimmons, tomatoes, and onion in a large, nonreactive bowl, add 1/2 cup of the dressing, and toss gently to coat; set aside.
7. Meanwhile, fry the rice flakes.
8. Heat the vegetable oil in a large frying pan over medium-high heat until a rice flake dropped into it puffs immediately, about 8 minutes.
9. Meanwhile, line a large plate with paper towels and set aside.
10. When the oil is ready, add the rice flakes and fry, stirring until puffed and crisp, about 15 seconds.
11. Using a slotted spoon, remove to the paper-towel-lined plate, season with salt, and set aside.
12. Transfer the marinated persimmon mixture to a serving platter.
13. Place the frisee, watercress, basil, and cilantro in the bowl the persimmon mixture was in, drizzle with a few tablespoons of the remaining dressing, season with salt, and toss to combine.
14. Taste and add more dressing or salt as needed.
15. Mound the frisee mixture over the persimmons, garnish with the puffed rice, and serve immediately.

sesame oil, garlic, olive oil, freshly squeezed lime juice, mirin, soy sauce, white miso, anchovy fillet, sugar, sesame seeds, red thai chile, togarashi, persimmons, tomatoes, red onion, vegetable oil, rice flakes, kosher salt, frisee leaves, fresh basil, fresh cilantro

Taken from www.chowhound.com/recipes/persimmon-salad-with-sesame-vinaigrette-30516 (may not work)