Persimmon And Pomegranate Salad With Arugula And Hazelnuts Recipes

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PERSIMMON AND POMEGRANATE SALAD WITH ARUGULA AND HAZELNUTS



Persimmon and Pomegranate Salad with Arugula and Hazelnuts image

This recipe adapted from Suzanne Goin's "Sunday Suppers at Lucques: Seasonal Recipes from the Market to Table" (Knopf, 2005).

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

2/3 cup hazelnuts, blanched
1 tablespoon plus 1 teaspoon hazelnut oil
Coarse salt and freshly ground pepper
1 tablespoon finely chopped shallots, plus 2 small shallots, thinly sliced
3 tablespoons fresh pomegranate juice, plus 1/3 cup pomegranate seeds
1 tablespoon sherry vinegar
2 teaspoons rice vinegar
3 tablespoons extra-virgin olive oil
2 small Fuyu persimmons, thinly sliced
1/2 lemon, for juicing
1/2 pound arugula

Steps:

  • Preheat oven to 375 degrees. Spread hazelnuts on a baking sheet; toast, stirring once, until fragrant and lightly browned, 8 to 10 minutes. Let cool; coarsely chop nuts, and toss with 1 teaspoon hazelnut oil and salt.
  • In a small bowl, combine chopped shallots, pomegranate juice, sherry and rice vinegars, and salt; let stand 5 minutes. Whisk in olive oil and remaining 1 tablespoon hazelnut oil.
  • In a large bowl, toss persimmons, sliced shallots, and pomegranate seeds with dressing; season with salt, pepper, and a squeeze of lemon. Gently toss with arugula. Arrange salad on a serving platter, and garnish with hazelnuts. Serve immediately.

PERSIMMON AND POMEGRANATE SALAD WITH ARUGULA AND HAZELNUTS



Persimmon and Pomegranate Salad with Arugula and Hazelnuts image

A charming winter salad that pairs in-season persimmon and pomegranate with arugula and toasted hazelnuts.

Yield 4 servings

Number Of Ingredients 11

⅔ cup blanched hazelnuts
1 tbsp + 1 tsp hazelnut oil, divided
1 tbsp finely diced shallot + 2 small shallots, thinly sliced
3 tbsp pomegranate juice
⅓ cup pomegranate seeds
1 tbsp sherry vinegar
2 tsp rice vinegar
3 tbsp extra virgin olive oil
4 small fuyu persimmons, cut into ½-inch cubes
½ lb arugula
salt and black pepper, to taste

Steps:

  • Heat oven to 375F.
  • Spread the hazelnuts on a baking sheet and then place in the oven. Toast for 8-10 minutes or until lightly browned, stirring once halfway through. Remove from the oven and allow to cool slightly. Once cool enough to touch, coarsely chop the nuts and then toss them with 1 tsp hazelnut oil and a hefty pinch of salt.
  • Meanwhile, stir together the diced shallot, pomegranate juice, sherry vinegar, rice vinegar, and ½ tsp salt in a medium bowl. Allow to rest for 5 minutes. Whisk in the olive oil and the remaining 1 tbsp of hazelnut oil. Season to taste with salt, black pepper, and extra vinegar.
  • Combine the persimmons, sliced shallots, and pomegranate seeds in a large salad bowl. Add in the dressing and toss to combine. Season again with salt and black pepper, to taste. Toss with the arugula and taste again for seasoning.
  • Arrange the salad among 4 bowls and sprinkle the hazelnuts over the top.

PERSIMMON AND POMEGRANATE SALAD WITH ARUGULA AND HAZELNUTS



Persimmon and Pomegranate Salad with Arugula and Hazelnuts image

Categories     Salad     Arugula     Fall     Kosher     Persimmon     Pomegranate     Hazelnut

Number Of Ingredients 11

2/3 cup blanched hazelnuts
1 tablespoon plus 1 teaspoon hazelnut oil
1 tablespoon finely diced shallot; plus 2 small shallots, thinly sliced
3 tablespoons fresh pomegranate juice (from 1 to 2 pomegranates), plus 1/3 cup pomegranate seeds
1 tablespoon sherry vinegar
2 teaspoons rice vinegar
3 tablespoons extra-virgin olive oil
2 small Fuyu persimmons, thinly sliced
1/2 lemon, for juicing
1/2 pound arugula
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375°F.
  • Spread the hazelnuts on a baking sheet, and toast 8 to 10 minutes, stirring once or twice, until they smell nutty and are lightly browned. When the nuts have cooled, chop them coarsely and toss them with 1 teaspoon hazelnut oil and a generous pinch of salt.
  • Place the diced shallot, pomegranate juice, both vinegars, and 1/2 teaspoon salt in a bowl, and let sit 5 minutes. Whisk in the olive oil and the remaining 1 tablespoon hazelnut oil. Taste for balance and seasoning.
  • In a large salad bowl, toss the persimmons, sliced shallots, and pomegranate seeds with the dressing, and season with salt, pepper, and a squeeze of lemon. Gently toss in the arugula and taste for seasoning. Arrange the salad on a platter, and scatter the hazelnuts over the top.

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