A Holiday Fruit Carpaccio
A Holiday Fruit Carpaccio
- Yield: Serves 4
Description
Dress up this beautiful salad with your best extra virgin olive oil. Olivaia’s Olio Nuovo or their Block X Heirloom OLA would be ideal.
Ingredients
- 3 fuyu persimmons
- 1 D’Anjou pear
- 1 pomegranate
- 12 walnut halves
- Extra virgin olive oil
- A splash of red wine vinegar
- Sea salt to taste
- Fresh cracked black pepper to taste
Instructions
Using a mandoline set to very thin, carefully slice the persimmons and pear, keeping them separate. They should be paper thin. It is advised to use cut-proof gloves or the guard on the mandoline for safety.
Arrange the persimmon and pear slices in fanned piles on a large white plate. Roll up a few slices to place on top.
Deconstruct the pomegranate and mound up the arils around the other fruits.
Toast the walnut halves in a 350°F oven for 8 minutes. Place around the edges of the fruit.
Sprinkle the fruit generously with extra virgin olive oil and then splash some red wine vinegar on top. Add sea salt and cracked black pepper to taste.
Serve immediately.
Notes
In 2012, Olivaia co-founders Giulio Zavolta and Rachelle Bross purchased an olive grove of neglected century-old trees in the Lindsay area of the San Joaquin Valley. They dubbed the grove “Block X” because of its unique heirloom cultivars.
“We immediately began rehabilitating our trees, which would have otherwise been headed towards mulch for more lucrative crops like citrus or almonds,” they said. But in 2017, they started putting that history in a bottle with their OLA (Original Lindsay Artisanal) extra virgin olive oils, which distinguish themselves in competitions, at fairs, and most importantly, in kitchens.
- Category: Salad
