Watercress Salad With Persimmons And Hazelnuts Recipes

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

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.

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.

WATERCRESS AND PERSIMMON SALAD WITH CHAMPAGNE VINAIGRETTE

Watercress and Persimmon Salad with Champagne Vinaigrette image

Fuyu persimmons, which resemble tomatoes in shape, are best enjoyed while still firm and slightly crisp. The sweet, meaty wedges make a gorgeous counterpoint to the tangle of peppery greens.

Provided by Lillian Chou

Categories Holiday 2018 Christmas Christmas Eve New Year's Eve Thanksgiving Winter Fall Appetizer Salad Persimmon Watercress Tree Nut Free Wheat/Gluten-Free Peanut Free Dairy Free

Yield 8 servings

Number Of Ingredients 6

Ingredients

3 Tbsp Champagne vinegar
2 Tbsp minced shallot
1 tsp grated lemon zest
1/4 cup extra-virgin olive oil
3 firm-ripe Fuyu persimmons
16 cups watercress (from 2 bunches), tough stems discarded

Steps:

Whisk together vinegar, shallot, zest, 1/2 tsp salt, and 1/4 tsp pepper in a small bowl. Add oil in a slow stream, whisking until combined well.
Peel persimmons and cut into 1/3-inch-thick wedges. Toss watercress with persimmons and enough vinaigrette to coat, then season with salt and pepper.
Do Ahead
Vinaigrette can be made 1 day ahead and chilled.

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

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