2 large fennel bulbs
1 medium carrot
½ seedless cucumber
1 bunch scallions (about 6)
1 jalapeno or 2 serrano peppers
2 persimmons (Fuyu), peeled if desired
3-4 T cilantro, chopped
Sea salt and pepper
Zest and juice of 1 large lime
1 T shallot, finely chopped
1 t Dijon mustard
¼ t sea salt
½ C olive oil (more if dressing is too acidic)
Peel any discolored or fibrous areas off the outside of the fennel. Cut in half and remove cores. Using a mandoline, finely slice the fennel. Peel (if desired) and cut in half the cucumber. Use the mandoline to slice the cucumber. Shred or julienne the carrot. Finely slice the scallions. Cut the jalapeno in half lengthwise, remove the seeds and stem, then finely slice across to make thin half-moons.
Remove the stems from the persimmons, cut in half from pole to pole. Using the mandoline, finely slice across the halves, revealing the internal pattern.
In a small bowl or mini-prep, whisk together the lime juice and zest, shallot and mustard. Add the olive oil in a stream and whisk to thicken. Adjust for salt. Toss the slaw ingredients with the vinaigrette and garnish with chopped cilantro. Serves 6-8.