Salad Of Frisee Radicchio Pears Pomegranate And Persimmons Recipes

PROSCIUTTO PERSIMMONS

Steps:

• Trim the stem end of the persimmons, then slice each into 8 wedges. Season with salt and pepper.
• Lay out a piece of prosciutto. Top with a persimmon wedge, basil leaf and piece of provolone; roll up. Repeat with the remaining ingredients. Arrange on a platter; drizzle with olive oil and vinegar and season with pepper.

FRISEE AND RADICCHIO SALAD

Steps:

• Tear the frisee into bite-size pieces, and place in a large bowl with the radicchio; set aside.
• Whisk together vinegar and mustard in a small bowl. Season with salt and pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Just before serving, drizzle vinaigrette over salad; toss gently.

FRISEE, RADICCHIO AND ASIAN PEAR SALAD WITH HAZELNUT VINAIGRETTE

Steps:

• In a bowl combine the frisée, the radicchio, and the pears.
• In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oils in a stream, whisking, and whisk the dressing until it is emulsified.
• Toss the salad with the dressing, divide it among 8 salad plates, and sprinkle each serving with some of the hazelnuts.
• To toast and skin hazelnuts:.
• Toast the hazelnuts in one layer in a baking pan in a preheated 350°F oven for 10 to 15 minutes, or until they are colored lightly and the skins blister. Wrap the nuts in a kitchen towel and let them steam for 1 minute. Rub the nuts in the towel to remove the skins and let them cool.

PERSIMMON AND POMEGRANATE SALAD

Steps:

• Cut the tops from and peel: 3 ripe medium fuyu persimmons.
• Slice them thin or cut into small wedges, removing any seeds you find. Arrange the wedges on a plate.
• Hold, cut side down, over a bowl: 1/2 pomegranate.
• Pound on the back of the fruit with a large spoon to dislodge the seeds. Pick out and discard any white pith that may have fallen out with the seeds. Sprinkle the seeds over the persimmon wedges.
• For a simple vinaigrette, mix together: 1 tablespoon sherry or red wine vinegar, Salt, Fresh-ground black pepper.
• Stir to dissolve the salt and then whisk in: 3 tablespoons extra-virgin olive oil.
• Taste and correct the salt and acid as needed. Spoon the vinaigrette over the fruit and serve.
• Variation
• Toss 4 small handfuls of lettuce with half the vinaigrette. (I prefer lettuces such as arugula, frisée, escarole, radicchio, or Belgian endive.) Arrange the lettuce on the plate and then arrange the fruit and nuts, if using, over the lettuce. Pour the rest of the vinaigrette over, and garnish with toasted walnuts.