Persimmon Carpaccio
Parmigiano, Arugula, Hazelnuts
This persimmon carpaccio is perfect for Fall because it captures the season’s fresh, vibrant flavors in a light, elegant dish. The combination of textures, bright notes, and subtle richness makes each bite balanced and satisfying, while the translucent orange slices and careful presentation create a visually stunning plate. It’s a refined way to celebrate the flavors and colors of the season.
Persimmons are gently sweet and delicate, so they shine when paired with ingredients that add contrast without overwhelming them. Parmigiano brings savory depth and saltiness that highlight the fruit’s sweetness instead of fighting it. Lemon and Champagne vinegar provide clean, bright acidity that lifts the flavor without the sharpness of citrus-heavy dressings. Toasted hazelnuts add warmth and texture, echoing the persimmon’s autumn character, while arugula contributes a light peppery note that keeps the dish balanced.
