Mixed Chicories With Persimmons Recipes

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MIXED CHICORIES WITH PERSIMMONS



Mixed Chicories with Persimmons image

Winter lettuces are heartier than most everyday salad greens and have a pleasantly bitter flavor. They stand up well to crunchy walnuts and sweet-tart winter fruits.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 8

1/2 cup extra-virgin olive oil
3 tablespoons red-wine vinegar
Coarse salt
2 pounds mixed chicories, such as radicchio, Radicchio di Treviso, Palla Rossa, and frisee, torn into 1-inch pieces (18 cups)
1 cup walnuts, toasted and coarsely chopped
3 Fuyu persimmons, peeled and cut into 1/2-inch wedges
3/4 cup pomegranate seeds
Coarse salt and freshly ground pepper

Steps:

  • Make the dressing: Gradually whisk oil into vinegar in a small bowl. Season with salt.
  • Make the salad: Toss chicories, walnuts, persimmons, and pomegranate seeds in a large bowl. Add vinaigrette, and toss to coat. Season with salt and pepper.

MIXED GREENS WITH HAZELNUTS AND PERSIMMONS



Mixed Greens with Hazelnuts and Persimmons image

I love persimmons and they taste great in salads. There are different types of persimmon. The Fuyu kind does not need to be ripe and can be eaten while still firm, other varieties only taste good when they are soft, so just make sure which type you have. Either works well.

Provided by Nicola

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 10m

Yield 4

Number Of Ingredients 9

3 cups mixed salad greens
3 persimmons, halved and thinly sliced
¼ cup toasted whole hazelnuts
¼ cup olive oil
2 tablespoons hazelnut oil
½ teaspoon salt, or more to taste
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
ground black pepper

Steps:

  • Combine salad greens, persimmons, and hazelnuts in a large bowl.
  • Stir together olive oil, hazelnut oil, and salt. Add vinegar and mustard and stir until dressing is well combined. Season with salt and pepper. Pour dressing over salad and mix.

Nutrition Facts : Calories 245.1 calories, Carbohydrate 10.6 g, Fat 22.7 g, Fiber 1.7 g, Protein 2.5 g, SaturatedFat 2.5 g, Sodium 441.8 mg, Sugar 0.6 g

MIXED CHICORIES WITH PERSIMMONS



MIXED CHICORIES WITH PERSIMMONS image

Categories     Leafy Green

Yield 12

Number Of Ingredients 11

For the Dressing
1/2 cup extra-virgin olive oil
3 tablespoons red-wine vinegar
Coarse salt
For the Salad
2 pounds mixed chicories, such as radicchio,
Radicchio di Treviso, Palla Rossa, and frisee, torn into 1-inch pieces (18 cups)
1 cup walnuts, toasted and coarsely chopped
3 Fuyu persimmons, peeled and cut into 1/2-inch wedges
3/4 cup pomegranate seeds
Coarse salt and freshly ground pepper

Steps:

  • Make the dressing: Gradually whisk oil into vinegar in a small bowl. Season with salt. Make the salad: Toss chicories, walnuts, persimmons, and pomegranate seeds in a large bowl. Add vinaigrette, and toss to coat. Season with salt and pepper.

CHICORIES WITH PEARS, BLUE CHEESE AND SECRET ANCHOVY DRESSING



Chicories With Pears, Blue Cheese and Secret Anchovy Dressing image

Gently bitter, yet fresh and crunchy, chicories are the perfect canvas on which to create a Thanksgiving salad. With a single anchovy fillet, mustard, vinegar and lemon juice at its base, this light, vibrant dressing is surprisingly refreshing and flavored with a faint rumor of umami that will make you reach - over the stuffing - for seconds. If you don't have, or don't like, pears, substitute Fuyu persimmons or a crisp, tart apple variety such as Fuji or Honeycrisp. If you don't like pecans, use walnuts. If you can't find Roquefort, use another sheep's milk blue, such as Oregon Blue or Ewe's Blue, both of which are American-made in the Roquefort-style.

Provided by Samin Nosrat

Categories     salads and dressings, appetizer, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 18

1 small head frisée
1 head escarole
1 small head radicchio, such as Castelfranco or Treviso varieties
1 large anchovy fillet
1 garlic clove, sliced
1/4 teaspoon fine sea salt, plus a pinch more
3/4 teaspoons Dijon mustard
1 1/2 tablespoons rice vinegar
1 tablespoon freshly squeezed lemon juice
1 1/2 teaspoons honey
2 tablespoons extra-virgin olive oil
Black pepper
1 small shallot, finely diced
3/4 cups pecans
1 ripe Comice or Bartlett pear
3 1/2 ounces Roquefort cheese, at room temperature
Black pepper
Flaky sea salt

Steps:

  • Heat oven to 350 degrees.
  • Use a sharp knife to shave off the dark green tips of the frisée and escarole, then use your hands to tear off any remaining tough outer leaves, saving only the pale green and white, tender hearts for the salad. (Reserve the outer leaves for cooking greens - they'd be great for Thanksgiving stuffing!) Trim the radicchio, tearing off any bruised leaves and cutting off any root or stem.
  • Once trimmed, separate all of the chicories into individual leaves, trimming more as needed to detach inner leaves. Leave the smaller leaves of all of the varieties whole, but tear or cut the larger leaves into generous bite-size pieces. Wash in cold water and dry in a salad spinner, then place in a very large bowl. Cover and refrigerate until ready to serve.
  • Spread pecans out in a single layer on a baking sheet and toast 7 to 10 minutes until lightly golden in the center. Allow to cool to room temperature.
  • To make the dressing, use a pestle to pound the anchovy and garlic in a mortar with a pinch of salt until the mixture is as smooth as toothpaste (or chop finely, then use the blade of a knife to smear across the cutting board until smooth). Whisk in mustard, vinegar, lemon juice, honey, oil, 1/4 teaspoon salt, a few cracks of pepper and shallot until emulsified. Taste and adjust seasoning: The dressing should be pleasantly bright and tangy, and the anchovy shouldn't be at all noticeable.
  • To serve, quarter the pear, remove the core from each piece, and thinly slice. Add to the bowl of chicories. Crumble the pecans into the bowl in large pieces. Drizzle most of the dressing over the salad. Use your hands to toss gently to ensure the leaves are all coated evenly. Taste and add more dressing as needed. Transfer salad to a serving platter if desired, then crumble pecan-size pieces of cheese all throughout the salad, tossing as needed to distribute. Season generously with pepper and a bit of flaky salt. Serve immediately.

GRANNY FRANNY'S PERSIMMON CURRY CHILI



Granny Franny's Persimmon Curry Chili image

Add persimmons, who'd-a-thought? Mom made this chili tonight with what she had in the house and it was phenomenal. I had to share. It was a perfect blend of sweet and spicy, warming us up right before the holidays. This fast and easy recipe is definitely one to consider when you are overloaded with all the persimmons someone brought into the office to share. It's simple, and I'm telling you it's amazing.

Provided by Rhonda McCoy Grady

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h5m

Yield 10

Number Of Ingredients 17

1 pound ground beef, or more to taste
1 yellow onion, chopped
1 (15 ounce) can seasoned diced tomatoes
1 (15 ounce) can diced tomatoes with jalapeno peppers
1 (15 ounce) can pinto beans
1 (15 ounce) can kidney beans
1 (15 ounce) can black beans
1 (15 ounce) can chicken broth
1 (15 ounce) can chili with beans
⅔ cup tangy coconut and chili vindaloo sauce (such as Maya Kaimal®)
⅓ cup ketchup
2 tablespoons tomato paste
1 ripe persimmon, chopped
½ teaspoon salt
½ teaspoon red pepper flakes
½ teaspoon ground cumin
½ teaspoon chili powder

Steps:

  • Place ground beef and onion in a skillet over medium heat; cook and stir until brown and crumbled, 5 to 10 minutes. Drain; place into a large pot.
  • Mix seasoned diced tomatoes, diced tomatoes with jalapeno peppers, pinto beans, kidney beans, black beans, chicken broth, chili, curry sauce, ketchup, tomato paste, persimmon, salt, red pepper flakes, cumin, and chili powder into the pot.
  • Bring beef mixture to a boil; reduce heat to medium. Simmer until flavors combine, about 45 minutes.

Nutrition Facts : Calories 287 calories, Carbohydrate 30.4 g, Cholesterol 36.1 mg, Fat 10.9 g, Fiber 10.2 g, Protein 17.8 g, SaturatedFat 4 g, Sodium 1223.9 mg, Sugar 3.2 g

PERSIMMONS AND ROASTED CHICORIES WITH SHALLOT VINAIGRETTE



Persimmons and Roasted Chicories with Shallot Vinaigrette image

Sweet persimmons are paired with chicories, a family of cold-season plants that include escarole, radicchio, and-at least culinarily speaking-endives in this special-occasion salad. It feeds a crowd and to make it a crowd pleaser, the chicories are roasted to tame their slighty bitter flavor. Pops of jewel-toned pomegranate arils and inky oil-cured olives provide a fresh and briny acidity (and major curb appeal).

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h

Yield Serves 10 to 12

Number Of Ingredients 15

4 pounds mixed chicories, such as speckled radicchio, Treviso, and endive (6 to 8 heads, depending on size)
1 small clove garlic, minced
Kosher salt and freshly ground pepper
1 small shallot, finely chopped (1/4 cup)
Pinch of sugar
3 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1/2 cup plus 1 tablespoon extra-virgin olive oil
4 thyme sprigs
3 Fuyu persimmons, halved and sliced into thin wedges (2 cups)
1 1/2 cups pomegranate arils (from 2 large)
2 tablespoons fresh lemon juice
1/2 cup oil-cured black olives, pitted and torn into 1/2-inch pieces
1/4 cup lightly packed fresh mint leaves, torn if large
1/4 cup lightly packed fresh parsley leaves, torn

Steps:

  • Wash chicories, then trim and quarter lengthwise (or cut into sixths if large); do not pat dry. Sprinkle garlic with a pinch of salt; mash into a paste with the side of a knife; transfer to a non-reactive bowl with shallot, sugar, vinegar, 3/4 teaspoon salt, and a pinch of pepper; let stand 10 minutes. Whisk in mustard, then 1/2 cup oil. Season with salt and pepper. (Vinaigrette can be refrigerated in an airtight container up to 3 days. Return to room temperature before using).
  • Preheat oven to 375°F. On a rimmed baking sheet, toss chicories with remaining 1 tablespoon oil and thyme; season with salt and pepper and spread in a single layer. Roast, turning once halfway through, until chicories are crisp-tender and charred in places, 25 to 30 minutes. Let cool slightly.
  • Meanwhile, combine persimmons, pomegranate arils, and lemon juice in a large bowl. Add olives, herbs, and half of vinaigrette. Toss to combine; season with salt and pepper.
  • Arrange chicories on a serving platter and drizzle with remaining vinaigrette. Spoon fruit mixture evenly over chicories and serve immediately.

MIXED CHICORIES WITH VINAIGRETTE



Mixed Chicories with Vinaigrette image

Pomegranate arils are the crown jewels on this salad of mixed-chicories, adding a burst of sweetness to the tangy dressing and bitter greens.

Provided by Martha Stewart

Categories     Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 7

2 tablespoons unseasoned rice vinegar
1 teaspoon Dijon mustard
Pinch of sugar
Kosher salt and freshly ground pepper
1/3 cup extra-virgin olive oil
8 cups mixed chicories, such as radicchio rosso di Treviso, radicchio Castelfranco, and red and white endives
1/4 cup pomegranate arils, for serving (optional)

Steps:

  • In a large bowl, whisk together vinegar, mustard, and sugar; season with salt and pepper. Slowly add oil, whisking until fully blended. Add chicories and toss to combine; season. Serve, sprinkled with pomegranate arils.

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