Serves: Makes 6 servings
- 4 paper-thin slices red onion
- 1-inch cube fresh ginger, peeled
- 1 small clove garlic
- ½ teaspoon coarse salt
- ½ teaspoon sugar
- 3 tablespoons unseasoned rice vinegar
- 4 tablespoons flavorless vegetable oil
- 1 head Bibb or Boston lettuce, cored, separated into leaves, rinsed, and dried
- 2 small or 1 large, ripe Fuyu persimmon, stem and blossom ends trimmed, sliced into paper-thin rounds
- 1 firm, ripe avocado, halved, pitted, peeled, and cut into ⅛-inch wedges
- 1 slender Japanese cucumber, unpeeled, sliced paper-thin, or 1 cup thinly sliced unpeeled english (seedless) cucumber
- 1 tablespoon sliced almonds, toasted, for garnish
- Separate the red onion slices into rings and soak in a small bowl of ice water for 10 minutes.
- while the onions are soaking, make the Dressing: Place the ginger, garlic, salt, and sugar in a suribachi and grind with a pestle until reduced to a paste. Add the salt and sugar and stir with the pestle until dissolved. Then gradually stir in the vinegar and oil until blended. Alternatively, use a rasp grater to grate the ginger and garlic into a small bowl, and then stir in the other ingredients.
- Tear the largest lettuce leaves into 2-inch pieces. Combine the lettuce, persimmon, avocado, and cucumber in a large bowl. Drizzle with the dressing and toss to coat.
- Set out 4 salad plates. Distribute the salad ingredients evenly among the plates, tucking in the slices of persimmon, avocado, and cucumber among the lettuce leaves. Drain the onions and pat dry. Top each salad with the crisped onion rings and the almonds, dividing them evenly. Serve at once.