Serves 4



1 bunch of sliced chives

15 each parsley leaves

4 each peeled, shaved raw chestnuts

1 ripe Fuyu persimmon peeled and sliced into 16 slices

2 each sliced apple

Persimmon sauce

4 ripe persimmons

1tbsp lemon juice

1tsp salt

1 cup of orange juice

Shaved fennel

4 heads of fennel


Persimmon sauce

Combine all in a sauce pan and cook over low heat for 20min. Let cool and then blend in a blender. Reserve.

Persimmon vinaigrette

1 cup of orange juicereduced over low heat in a saucepan until reduced by 1/2. Take off heat and add the reduced OJ to a small mixing bowl. Add 2 Tbsp of the Persimmon sauce ( from above) and season with salt to taste.Add 1/4 cup of olive oil and mix with a whisk. It is ok for the sauce to be broken.

Shaved fennel

Cut off the fennel tops and save some of the fronds for garnish. Shave the 4 heads of fennel thinly on a Japanese mandolin. If you don’t have a mandolin it is a real good kitchen tool to have. (Alt. Slice the fennel thin.) Put the fennel in a bowl and season lightly with salt and olive oil to taste. Add the shaved chives and parsley leaves to the fennel mixture.

Sliced apple

Slice apple thinly with a knife (half moon shapes)and toss with lemon juice and a touch of olive oil, salt.

To serve

Combine all ingredients (fennel salad and raw apples) and toss lightly with the Persimmon vinaigrette. ( around 2-3 TBSP, depending on taste) Pick a nice large salad plate and add some of the persimmon sauce to the bottom. Add the salad on top of the puree. Add Sliced Raw Chestnuts. Season with some finishing salt. Also use any edible flowers if you have them.

Justin will be appearing at Northcote’s Obession 17 event during 20th January-5th February.Find out more about Justinand Obsession 17 atNorthcote here |