Persimmon Salad
Total Time
10 minutes
Prep Time
10 minutes
Rating
5 out of 5 stars
(7)
Ingredients
8 servings
- 2 pounds Fuyu persimmons and/or Honeycrisp Apples
- 8 ounces Radicchio or Treviso
- 4 ounces baby kale or another hearty green
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- 1 shallot, finely chopped
- Kosher salt, freshly cracked black pepper and red pepper flakes to taste
- 1/2 teaspoon ground cumin
- 1/4 cup pomegranate seeds
- 3 tablespoons candied walnuts or marcona almonds
- 1/2 cup crumbled feta (I prefer to buy the one in the brine) (optional)
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Preparation
Step 1
Cut off the tough green tops and slice each persimmon in 10 to 12 wedges.
Step 2
In a small jar, combine the olive oil, vinegar, honey, shallot, cumin, red pepper flakes, salt and pepper. Tightly cover and shake hard to mix well. Taste the dressing on a small piece of persimmon. There should be just enough red pepper flakes to give it a little kick. If you'd like it hotter, add more and shake again
Step 3
Combine the persimmons, radicchio, kale and the dressing in a work bowl and toss to coat well. Turn the salad out into a decorative bowl and sprinkle with the pomegranate seeds and walnuts. Taste and adjust seasoning as needed.
Step 4
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