ESCAROLE WITH PERSIMMONS, POMEGRANATE SEEDS, AND LEMON-SHALLOT VINAIGRETTE
For this salad, look for Fuyu persimmons, which also may be labeled "ready to eat." They can be eaten while they are still firm, unlike the larger Hachiya persimmons, which can only be eaten when very soft.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Combine the lemon juice, shallots, mustard, and marjoram in a medium bowl, and whisk to combine. Slowly add olive oil, whisking constantly, until incorporated. Season with salt and pepper.
- Toss escarole with just enough vinaigrette to coat. Arrange persimmon slices over greens, and sprinkle with pomegranate seeds, if using. Serve remainingvinaigrette on the side.
CURLY ENDIVE, PERSIMMON, AND APPLE SALAD
Try this refreshing curly endive, persimmon, and apple salad from Alice Waters.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- In a salad bowl, combine shallot, vinegars, and a pinch of salt.
- Peel and slice persimmons into 1/4-inch wedges. Whisk oil into shallot-and-vinegar mixture, and taste for acidity, adjusting as necessary. Add persimmon slices, lightly season with salt and pepper, and toss. Add endive and apples. Season with salt and pepper, and gently toss to combine. Adjust seasoning if necessary.
PERSIMMON AND POMEGRANATE SALAD
Steps:
- Cut the tops from and peel: 3 ripe medium fuyu persimmons.
- Slice them thin or cut into small wedges, removing any seeds you find. Arrange the wedges on a plate.
- Hold, cut side down, over a bowl: 1/2 pomegranate.
- Pound on the back of the fruit with a large spoon to dislodge the seeds. Pick out and discard any white pith that may have fallen out with the seeds. Sprinkle the seeds over the persimmon wedges.
- For a simple vinaigrette, mix together: 1 tablespoon sherry or red wine vinegar, Salt, Fresh-ground black pepper.
- Stir to dissolve the salt and then whisk in: 3 tablespoons extra-virgin olive oil.
- Taste and correct the salt and acid as needed. Spoon the vinaigrette over the fruit and serve.
- Variation
- Toss 4 small handfuls of lettuce with half the vinaigrette. (I prefer lettuces such as arugula, frisée, escarole, radicchio, or Belgian endive.) Arrange the lettuce on the plate and then arrange the fruit and nuts, if using, over the lettuce. Pour the rest of the vinaigrette over, and garnish with toasted walnuts.
POMEGRANATE PERSIMMON SALAD
To bring some sunshine to the table, I toss up a bright salad of persimmons and pomegranate seeds, dressed with a puckery vinaigrette. -Linda Tambunan, Dublin, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place the first 6 ingredients in a jar with a lid; shake well. Refrigerate until serving., To serve, shake vinaigrette and toss 1/2 cup with persimmons. Toss remaining vinaigrette with salad blend. Top with persimmons and pomegranate seeds.
Nutrition Facts : Calories 175 calories, Fat 9g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 220mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
PERSIMMON AND POMEGRANATE SALAD WITH CRUMBLED RICOTTA AND POMEGRANATE VINAIGRETTE
A salad of unusual qualities, this vividly colorful combo celebrates the exotic autumn fruits of persimmon and pomegranate. The fusion of tastes is awesome: peppery watercress, sweet-spicy persimmon, tart pomegranate seeds, and salty cheese, all held together by a tangy vinaigrette. Leftover pomegranate vinaigrette will keep covered in the refrigerator for up to one week and goes great with grilled meats.
Yield serves 4 as a main dish or 6 as a starter
Number Of Ingredients 14
Steps:
- In a mixing bowl, combine the watercress, frisée, persimmons, and shallot. Drizzle with the vinaigrette, tossing with your hands to dress the salad lightly and evenly. Divide the salad equally among chilled plates. Top with the ricotta and pomegranate seeds.
- Pour the pomegranate juice into a small pot and set over medium-low heat. Cook until the juice has reduced to 1/4 cup and is thick and syrupy, roughly 20 minutes. Set aside to cool.
- In a small mixing bowl or mason jar, combine the cooled pomegranate syrup, champagne and balsamic vinegars, and olive and canola oils; season lightly with salt and pepper. Whisk or shake to blend and dissolve the salt.
- Persimmons
- Persimmons are one of those fall fruits people often don't know what to do with. It's important to understand there are two kinds of persimmons: Fuyu (the kind you can eat right away), which is small and somewhat squat, and Hachiya (Japanese), which is shaped sort of like an acorn. Beware; if Hachiya persimmons are not completely ripe, they make your tongue do funny things! For this recipe I use Fuyu, which you can eat when firm, are crisp and sweet like an apple, and are really easy to work with. The shiny, pumpkin-colored fruit ranges from pale golden-orange to rich reddish-orange. Generally, the darker the color, the sweeter the taste.
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