PERSIMMON AND POMEGRANATE SALAD WITH ARUGULA AND HAZELNUTS
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
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.
ARUGULA SALAD
Serve this arugula salad alongside our Ricotta, Lemon, and Arugula Quiche.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Put lemon juice, salt, and pepper in a medium bowl. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Add arugula and onion; toss.
PERSIMMON AND POMEGRANATE SALAD WITH ARUGULA AND HAZELNUTS
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.
PERSIMMON, POMEGRANATE ARUGULA SALAD ---MARTHA STEWART
Categories Leafy Green
Number Of Ingredients 11
Steps:
- DIRECTIONS 1. STEP 1 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. 2. STEP 2 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. 3. STEP 3 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.
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