Admittedly, there are a lot of ingredients in this recipe, but it comes together quickly and the outcome is a harmonious and tasty salad from Chef Marcus Samuelsson. The dressing is mixed in a blender, and then the persimmons, tomatoes, and onion marinate in it for a brief time. Meanwhile, flat rice flakes are shallow-fried until puffy and crispy. The final assembly of the salad is a composed layering of the persimmon mixture, greens, and herbs with a final sprinkling of the puffed rice flakes for crunch.
What to buy: We used Fuyu persimmons in this recipe, which are crunchy and flat-bottomed. Do not confuse them with Hachiya persimmons, which have an elongated shape and are astringent if not completely ripened and soft.
Miso is a Japanese culinary staple made by fermenting rice, barley, or, most commonly, soy. The two main types are white (or shiro) miso, which has a sweet, mild flavor, and red (or aka) miso, which is aged and has a salty, umami flavor. You can find miso paste refrigerated at most grocery stores.
Togarashi powder, a Japanese mixture of spices that always contains chiles, can be found in ethnic markets. (It may also be labeled shichimi togarashi.) Or you can make your own.
For the salad: