Persimmon, Yuzu, Basil, Fried Shallot, & Burrata

Photography by Dave Bryce. Styling by Keith Recker. Food and recipes by Curts Gamble, Station.

3 fuyu persimmon

3 to 4 shallots, sliced into 1/4 in rings

4 oz Burrata

Several basil leaves

Yuzu juice

Canola oil

EVOO

Salt and Pepper to taste

 For the fried shallot: In a small pot, more tall than wide, add shallots and cover with canola oil. The idea is there to be enough oil for the shallots to have some room to move as they fry. Turn on medium heat and bring up slowly to a fry, DO NOT STIR. When they are a light golden brown, use a strainer to pull them from the oil and drain on paper towels and salt and pepper them.  Let cool and don't move them too much.

To finish: Slice persimmons on a japanese mandolin about 1/8th of an inch thick. Lay flat on a large serving plate, slightly overlapping them. Season with salt and pepper. Next tear the burrata into small bite-sized pieces and place them on top of the persimmons equal distance apart, The idea is to create a nice flat platter of perfect persimmon bites. Then tear basil leaves into small bite-sized pieces. Take your yuzu juice and lightly spritz a small amount across the salad then top with extra virgin olive oil and crispy shallots. Enjoy!

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