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Eli Kirshtein’s Tu B’Shevat Persimmon Salad

March 21, 2021
Len Small/Tablet MagazineEli Kirshtein, Rabbi Ari Gross, and Top Chef winner Hung Huynh in the kitchen at Solo.Len Small/Tablet Magazine

Growing up in Atlanta, Eli Kirshtein was more interested in pork than in pomegranate, figs, and other staples of Tu B’Shevat, the Jewish celebration of nature and trees. In fact, Kirshtein, who appeared on the recent season of the Bravo reality show Top Chef—he finished fifth—had little idea that Tu B’Shevat existed until Tablet Magazine presented him with a take on the quickfire challenge and asked him to create a menu for the holiday.

Featured in: Tu B’Chef

Great for: Tu B’Shevat

Recipe by: Eli Kirshtein


  • 2Fuyu persimmons
  • 1can ginger ale
  • 2tablespoons marcona almonds
  • 2tablespoons cocoa nibs
  • 5leaves Belgian endive
  • 10leaves tarragon
  • 1tablespoon honey
  • 1tablespoon yuzo juice
  • 1tablespoon white truffle oil
  • Sea salt, to taste
Yield: Serves two


  • Step 1

    Peel persimmons and punch out with a ring-cutter. Place the remaining scraps in a blender and add ginger ale as needed, until the puree is smooth. Slice the punched-out persimmons into rounds.

  • Step 2

    In a separate bowl, mix the yuzu juice, truffle oil, and honey, stirring until the vinaigrette is unified.

  • Step 3

    Using a spoon, smear a stripe of the puree onto a large plate. Place fresh marcona almonds and cocoa nibs on top of the stripe, and add two or three leaves of endive, and four or five leaves of tarragon on top. Line the sliced persimmons on the plate, and dress with the vinaigrette. Season with salt.