Persimmon Salad

Name: Persimmon Salad
Yield: Serves 6
Ingredients: 2 Belgian endives, cored, cut into 1-inch slices; 1 head radicchio, cored, leaves cut into 3-inch pieces; One 5-ounce bag baby arugula; 1 head frisée, core and dark green leaves discarded, white leaves cut into 2-inch pieces; 2 fuyu persimmons, peeled, cored, halved, and sliced into thin wedges; 1/4 cup walnuts, toasted and finely chopped; 1 pomegranate, seeds removed and reserved, pith and skin discarded; 1/4 cup pomegranate vinaigrette (recipe follows); Freshly ground black pepper; 1/2 cup pomegranate seeds; 1/2 cup sherry vinegar; 1/2 cup honey; 1 tablespoon dijon mustard; 1 teaspoon salt; 1 1/4 cups olive oil; (makes 2 cups)

January 24, 2012

This jewel of a salad is the prettiest way to welcome in the cooler months. We use the firm fuyu persimmons, which have a crunch similar to that of apples. The pomegranate seeds add a gorgeous touch and a resounding sweet and tart pop of flavor.

Recipe information

Yield
Serves 6

Ingredients

2 Belgian endives, cored, cut into 1-inch slices

1 head radicchio, cored, leaves cut into 3-inch pieces

One 5-ounce bag baby arugula

1 head frisée, core and dark green leaves discarded, white leaves cut into 2-inch pieces

2 fuyu persimmons, peeled, cored, halved, and sliced into thin wedges

1/4 cup walnuts, toasted and finely chopped

1 pomegranate, seeds removed and reserved, pith and skin discarded

1/4 cup pomegranate vinaigrette (recipe follows)

Freshly ground black pepper

Pomegranate Vinaigrette

1/2 cup pomegranate seeds

1/2 cup sherry vinegar

1/2 cup honey

1 tablespoon dijon mustard

1 teaspoon salt

1 1/4 cups olive oil

(makes 2 cups)

Preparation

Step 1
Combine the endive, radicchio, arugula, frisée, persimmons, walnuts, and one-quarter of the pomegranate seeds (reserve the rest for the vinaigrette) in a large mixing bowl. Dress with the vinaigrette, making sure to lightly toss the greens but thoroughly incorporate the dressing. Finish with a generous grind of the pepper mill.
Pomegranate Vinaigrette
Step 2
Combine the pomegranate seeds, vinegar, honey, mustard, and salt in a blender. Process on high speed until the seeds have been pulverized and have released all of their juices. Reduce the speed to low, carefully remove the lid, and slowly drizzle in the olive oil to incorporate.
Step 3
Strain through a fine-mesh strainer and serve.

Reprinted with permission from The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow with Lauren Deen. Copyright © 2011 by Daniel Holzman and Michael Chernow; photographs copyright © 2011 by John Kernick. Published by Ballantine Books, an imprint of The Random House Publishing Group. All Rights Reserved. Daniel Holzman is executive chef at The Meatball Shop. He is an alum of Le Bernadin, San Francisco's Fifth Floor, and Aqua, among other highly acclaimed restaurants. He attended the Culinary Institute of America, where he received a full scholarship from the James Beard Foundation. Michael Chernow runs the front-of-house operations and the beverage program at The Meatball Shop. He has worked extensively in restaurants in New York and Los Angeles. He is a graduate of the French Culinary Institute, where he earned degrees in culinary arts and restaurant management. He and Holzman met as teenagers when they worked together as delivery boys at the New York vegan restaurant Candle Café. Needless to say, the vegan thing didn't really stick. Lauren Deen is the author of the New York Times bestselling Cook Yourself Thin series and Kitchen Playdates. She is an Emmy award—and James Beard award— winning television producer and director. She is currently executive producer of food(ography) on the Cooking Channel.

TagsSalad Persimmon Fruit Endive Chicory Leafy Greens Vegetable Starter Side Dinner Lunch Brunch Dairy Free Gluten Free Vegetarian Vegan Keto Blender Cookbooks

Recipe information

Ingredients

Pomegranate Vinaigrette

Preparation

Step 1

Pomegranate Vinaigrette

Step 2

Step 3

Recipe notes