Sesame Persimmon Dressing


Sesame Persimmon Dressing
2 Fuyu persimmons
1/3 cup sesame oil
2 Tbsp. toasted sesame seeds
1 tsp mustard powder
1/2 tsp sea salt
Juice from 1 lemon
1/4 of a medium onion (equivalent of 1/4 cup chopped onion)

Cube the persimmons and onion. Put all ingredients, except the oil, into a blender or food processor. Process/blend until the contents are puréed. Stop the processor and scrape down the sides of the bowl/jar. Turn the processor back on and drizzle in the oil. This technique emulsifies the fat, yielding a creamy texture. Once all the oil has been added and the dressing has been blended thoroughly, turn off the processor and pour dressing into a glass container. Canning jars are perfect but recycled dressing bottles work well too. If you’d like a thinner consistency for pouring through a narrow-necked bottle, add up to 1/4 cup of water during the blending process.
Great for salads!
Keeps for up to one week, in the refrigerator.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s