Persimmon Pomegranate Arugula Salad Martha Stewart 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.

ARUGULA SALAD



Arugula Salad image

Serve this arugula salad alongside our Ricotta, Lemon, and Arugula Quiche.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

2 teaspoons fresh lemon juice
1/2 teaspoon coarse salt
Freshly ground pepper
2 teaspoons extra-virgin olive oil
3 cups (about 4 ounces) baby arugula
1 small red onion, halved and cut into paper-thin half-moons

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



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.

PERSIMMON, POMEGRANATE ARUGULA SALAD ---MARTHA STEWART



PERSIMMON, POMEGRANATE ARUGULA SALAD ---MARTHA STEWART image

Categories     Leafy Green

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:

  • 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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