Local Fuyu Persimmon and Mixed Chicories Salad with Sigona’s Sicilian Lemon Vinaigrette
Persimmons, the beautiful, orange globes you might see dangling from branches around the Bay Area, come into season around Thanksgiving.
Fuyu persimmons, as opposed to Hachiyas, are edible out of hand. You can bite into them just like an apple, slice them for salads or fruit trays and more. Hachiyas need to soften to the point where they’re squishy to the touch, and they’re best for baked goods.
See more: Fuyu & Hachiya Persimmons…What’s the Difference?
Each thinly sliced bit of the sweet persimmon, paired with the slight tartness of the vinaigrette and the bitterness of the chicories, creates a lovely, balanced bite. Fuyu persimmons go out of season as quickly as they come, so get them while you can. Adapted from Martha Stewart.
Local Fuyu Persimmon and Mixed Chicories Salad with Sigona’s Sicilian Lemon Vinaigrette
Each thinly sliced bit of the sweet persimmon, paired with the slight tartness of the vinaigrette and the bitterness of the chicories, creates a lovely, balanced bite. Fuyu persimmons go out of season as quickly as they come, so get them while you can. Adapted from Martha Stewart. Serves 6.
Ingredients
For the dressing:
- 2 1/2 Tbsp Sigona’s Sicilian lemon white balsamic
- 1/2 Tbsp minced shallot
- 1/2 tsp. Dijon mustard
- 1/4 tsp. salt or to taste
- 1/4 cup Sigona’s Fresh Press extra virgin olive oil
For the salad:
- 1 pound mixed local chicories such as radicchio, frisee and radicchio de Treviso, torn into 1-inch pieces (9 cups)
- 1/2 cup walnuts or pecans toasted and coarsely chopped
- 2 Fuyu persimmons
- 1/3 cup pomegranate seeds optional (from about 1/2 to 3/4 of a large pomegranate)
- Salt and pepper to taste
Instructions
- In a small bowl, mix together the balsamic, shallot, Dijon and salt. Gradually whisk in the oil to emulsify the mixture. Set aside.
- Rinse the Fuyus and remove the stems. Using a mandoline slicer or a sharp knife, create 1/4-inch thick slices of the persimmons, then quarter the slices.
- Toss the torn chicories, walnuts, persimmons and pomegranate seeds in a large bowl. Add vinaigrette, and toss well (really well) to coat. Season with salt and pepper.
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