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.
Prep Time 25 minutes mins
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
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.
Keyword Chicory, Fuyu Persimmons, pomegranates