Fuyu Persimmon and Avocado Salad

ingredients

• 2 tablespoons fresh lemon juice
• 4 teaspoons water
• 4 1/2 teaspoons sweet white miso* (fermented soybean paste)
• 1/4 teaspoon black pepper
• 1 dash salt
• 1/3 cup olive oil
• 3 firm-ripe California avocados (1 1/2 pounds total)
• 1 pound firm-ripe Fuyu persimmons, peeled, halved lengthwise, seeded if necessary, and thinly sliced crosswise
• 2 bunches watercress (3/4 cup total), coarse stems discarded

directions

Blend together lemon juice, water, miso, pepper, and salt in a blender until smooth. With motor running, add oil in a slow stream in 3 batches, blending until emulsified after each addition. Season with salt and pepper.

Halve, pit, and peel avocados, then thinly slice crosswise. Gently toss together avocados, persimmons, and 1/3 cup dressing. Toss watercress with just enough dressing to coat (about 3 tablespoons) in another bowl.

Divide persimmon mixture among 6 plates and top with watercress.

*Available at Asian markets and Uwajimaya (1387).