• Ingredients: 29
  • Serves: 4

Fuyu persimmon relish with olive oil, onion, finely chopped, mustard seed, sherry, sherry wine vinegar, firm-ripe fuyu persimmons, finely diced and seeded if necessary, dried currants, sea salt, freshly ground black pepper.


Recommended Equipment:

  • A heavy-bottomed 3-quart saucepan or deep sauté pan, about 10-inch diameter; a stiff wire whisk; a rimmed baking sheet, 9 by 13 inches , or a shallow baking pan of the same size, bottom and sides lightly brushed with olive oil; a stiff metal spatula

For soba:

  • 1 lb. sugar snap peas, thinly sliced
  • 10 oz. baby spinach
  • 1 lb. dried soba noodles
  • 1 package silken tofu
  • 1 cup thinly sliced scallions, divided
  • 2 tbsps. thin matchsticks of peeled ginger

For orange dressing:

To grill and serve:

  • Olive oil
  • 2 heads radicchio, cut into eighths through core, with some core still attached to each pc.
  • 1/4 cup fresh flat-leaf parsley, coarsely chopped
  • 2 firm-ripe avocados, peeled and cut into wedges
  • 3 tbsps. fresh lemon juice
  • *Available at specialty foods shops. If unavailable, use 1 tbsp. finely grated orange zest. Do not substitute orange flower water.

For serving:


  1. Step 1 In heavy medium skillet over moderate heat, heat oil until hot but not smoking. Add onion and sauté until soft, about 5 minutes.

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  2. Step 2 Add mustard seed and sherry, then bring to boil and reduce until no liquid remains, 1 to 2 minutes.

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  3. Step 3 Add sherry vinegar, persimmons, and 1 cup water, then bring to boil and reduce by 3/4, about 8 minutes.

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  4. Step 4 Add currants and continue cooking until almost no liquid remains and currants are plumped, about 3 minutes.

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  5. Step 5 Remove from heat and stir in salt and pepper. Transfer 1/2 relish to food processor and pulse until smooth, about 30 seconds.

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  6. Step 6 Return processed relish to skillet and stir to combine. Transfer to airtight container and refrigerate at least 24 hours and up to 3 days.

Nutrition information

Calories 454 Carbohydrates 95 g (32%)
Fat 5 g (8%) Protein 4 g (8%)
Saturated Fat 1 g (3%) Sodium 1,755 mg (73%)
Polyunsaturated Fat 1 g Fiber 3 g (11%)
Monounsaturated Fat 3 g Cholesterol 0