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June 14, 2009


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Avocado oil! Sorrel! Hazelnut oil! My, my.

I love your greens philosophy. I may find a similar note on my refrigerator, soon.

Simona Carini

I love the way you captured the warm color of persimmons. I grew up eating the astringent kind and it has taken me some time to adapt to the other kind. Now I enjoy both.


Lovely photos with the new camera Lucy - you're obviously getting the measure of it now.

Persimmons are such a rare find in England that I didn't know there were two kinds. The ones we get tend to be a little paler than yours but a similar shape & size. Whereas sorrel grows easily here - one for me to add to next years garden plans I think.


I would suggest not wasting your money on avocado oil. It's very thick and lacks the delicate noms of a good nut oil.

We're growing sorrel, and mizuna and cavolo nero. If only I'd put the radicchio in, it would be perfect ;)

maybelles mom

I am obsessed with sorrel. And, last year I decided that I would grow my own.

Green Bean

Oh that looks lovely! I'm forever looking for things to do with persimmons.


Glad you were to submit something to No Croutons this month. You certainly take salad to a new level with this one. Thanks Lucy.


love fruit in salads but never tried persimmon - your glorious photos are tempting me - and I like your ideas of growing what you can't buy - my mum has bought me a pot of kale which I am looking forward to using

Nick Soma

Wow, this another breakthrough in a salad recipe, I will try this one and see how good this one is. thanks for this one!


That is a humdinger of a salad Lucy. Lovely! I haven't tried persimmon before, but now I am intrigued! Thanks for entering this month.

Good luck!



Adore fruit in salad. Always have. Mango, in particular.
I haven't had a decent persimmon since I left Japan. Don't think they travel well. Loved the taste of them. Hated how they made my fingers feel wrinkly though, like I'd been in the bath too long. :)


Wow you're really capturing the light of the season, gorgeous! And the salad is brilliant. I like the reminder to seek out non-astringent persimmons...I'll have to seek out avocado/hazelnut oil sounds so good. One can never have too many oils.


Bitter greens and sweet fruit sounds like a lovely combination. I've always liked orange in salad, so I can believe you about the persimmon being good.


Persimmons are in season now. Really? I think I may duck out to our farm on the weekend and visit our persimmon tree down on the river flat. Gee thanks for the reminder.


The colours in your photos are extraordinary. I come to to your site for a shot of beauty--thank you!


Gorgeous! I love persimmon so much that they never have a chance to go to any dishes. The salad sounds wonderful though.


It's so inspiring to have such colorful ingredients. This is really lovely.

Making Love In The Kitchen

How gorgeous! The green and orange are beautiful together and these flavours must mix delightfully well.


O know that I have not commented in a while but I have been reading :)

I just wanted to say how much I love the photographs and the lighting.


I am learning so much from your posts

amazing what evocative words and deep dark images will do for the learning process

If I could find them consistently, I would have arugula and pomegranates every day - now I will have to check out persimmons too


A gorgeous, luscious post, Lucy. I've never eaten persimmons or sorrel but I must make this salad, for both beauty and flavour. Plus I'm now on the lookout for new ways of eating kale thinnings. (And I just checked & can get sorrel seeds from a local seed company. Yay!)

Fine Life Folk

I love the drama of your food photography. It creates the perfect mood for anticipating an edible work of art...

Soft Cialis

How do you make the BEST green salad ever? What kind of lettice, other vegitables, etc. do you use?

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