Salad Of Fall Greens With Persimmons And Hazelnuts Recipes

SALAD OF FALL GREENS WITH PERSIMMONS AND HAZELNUTS

Salad of Fall Greens with Persimmons and Hazelnuts image

Categories Salad Fall Persimmon Tangerine Hazelnut Watercress Bon Appétit

Yield Makes 10 to 12 servings

Number Of Ingredients 12

Ingredients

3/4 cup fresh tangerine juice
1 tablespoon grated tangerine peel
3/4 cup vegetable oil
2 tablespoons hazelnut oil or walnut oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 head escarole (about 11 ounces), torn into 2-inch pieces (about 12 cups)
1 large bunch watercress, stemmed (about 6 cups)
1 5-ounce bag mixed baby greens
2 Fuyu persimmon, peeled, halved, thinly sliced
1/2 cup hazelnuts, toasted, skin rubbed off

Steps:

Boil tangerine juice and tangerine peel in heavy small saucepan over medium-high heat until reduced to 1/4 cup, about 5 minutes. Transfer to medium bowl. Whisk in next 5 ingredients. Season dressing with pepper. (Can be made 1 day ahead. Cover; chill. Rewhisk before using.)
Place all greens and half of persimmon slices in large bowl. Add dressing and toss to coat. Divide salad among plates. Top each with remaining persimmon slices and hazelnuts and serve.

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

Ingredients

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

PEAR, PERSIMMON AND HAZELNUT SALAD

Pear, Persimmon and Hazelnut Salad image

Provided by Christine Muhlke

Categories easy, weekday, salads and dressings

Time 1h

Yield Serves 6

Number Of Ingredients 12

Ingredients

1 tablespoon minced shallot
2 tablespoons sherry vinegar
Salt
freshly ground pepper
6 tablespoons hazelnut oil (see note)
3 Bosc pears, cored and cut into 1/8-inch slices (see note)
6 fuyu persimmons, peeled, cored and cut into ¼-inch slices
3 endive, cored and cut into 1-inch slices
Mache or watercress, if desired
1/4 cup roasted hazelnuts
1/4 cup crumbled Stilton
1/4 cup pomegranate seeds

Steps:

Macerate the shallot in sherry vinegar and a pinch of salt and pepper for an hour or more. Add hazelnut oil; taste and adjust seasoning.
Just before serving, toss pears, persimmons and endive in a bowl and dress with vinaigrette. Season to taste. Serve over greens, if using, and sprinkle with hazelnuts, Stilton and pomegranate seeds.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 18 grams, Carbohydrate 28 grams, Fat 21 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 439 milligrams, Sugar 11 grams

WATERCRESS SALAD WITH PERSIMMONS AND HAZELNUTS

Watercress Salad with Persimmons and Hazelnuts image

Serve this light and delicious watercress, persimmon, and hazelnut salad -- it's a great meal on its own or as a starter.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 12

Ingredients

1 teaspoon finely chopped shallot
1/4 cup plus 2 tablespoons freshly squeezed orange juice
1 tablespoon sherry-wine vinegar
1 teaspoon honey
Coarse salt and freshly ground pepper
1/4 cup hazelnut oil
1/4 cup safflower oil
2 bunches watercress, washed and well dried, tough stems removed
4 heads red endive, cut crosswise into 1/2-inch pieces
1/2 cup blanched hazelnuts, toasted and chopped
2 to 3 medium Fuyu persimmons, peeled and cut into 8 wedges
4 ounces soft, ripened goat cheese, such as Bijou, Humboldt Fog, or Bucheron, cut into 8 wedges

Steps:

In a large bowl, whisk together shallot, orange juice, vinegar, honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slowly whisk in oils until mixture is emulsified; season with salt and pepper.
Add red endive and watercress to bowl with dressing; lightly toss. Add hazelnuts and transfer salad to a large chilled platter. Place persimmon wedges and cheese around edge of platter; serve immediately.

BUTTER LETTUCE, PERSIMMON, FETA, AND HAZELNUT SALAD

Butter Lettuce, Persimmon, Feta, and Hazelnut Salad image

Categories Salad Leafy Green No-Cook Vegetarian Quick & Easy Feta Fall Persimmon Hazelnut Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons Sherry wine vinegar
1 tablespoon minced shallot
1 1/2 teaspoons Dijon mustard
1/3 cup olive oil
1 large head of butter lettuce or Boston lettuce, torn into bite-size pieces
3 medium-size firm but ripe Fuyu persimmons, peeled, halved, sliced
1/2 cup crumbled feta cheese
1/4 cup chopped toasted hazelnuts

Steps:

Combine vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
Place lettuce in large bowl; toss with dressing. Gently toss in persimmons, cheese, and nuts. Season salad to taste with salt and pepper.

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