A Favorite Holiday Salad Recipe: Persimmon & Pomegranate with Endive & Sherry Dressing

This is a California salad that I made for our first thanksgiving on the West coast.  Each year, it is requested by friends as being one of their favorites.  There are so many recipes for using persimmons such as cookies, cakes, puddings, salads, and dried fruit roll-ups.  My next experiment will be a Persimmon Pudding in the fashion of our Brazilian friends Passion Fruit Pudding.  Can you juice a persimmon? Hmmm….

Hachiya: Deeper orange color, sweet and slightly tangy, and you want to wait until they are liquidy-ripe and or else they will be bitter (these are my favorite choice for the salad).

Fuyu: Are short and squat, and a bit firmer than the Hachiya, with a honey sweetness when ripe.

Pomegranate Persimmon Salad with Endive and Sherry Dressing Recipe

You can use the common Hachiya (also called Japanese persimmon and kaki) or Fuyu persimmons, just make sure they are ripe.

A Recipe From Cooking Light

Yield: 8 servings (serving size: about 1 1/2 cups)

Ingredients
  • 8  cups  torn green leaf lettuce
  • 4  cups  (1-inch) sliced Belgian endive
  • 1  cup  pomegranate seeds
  • 1/2  cup  thinly sliced shallots
  • 1/4  cup  finely chopped pecans, toasted
  • 2  ripe persimmons, peeled and cut into thin wedges

Dressing (we increased the dressing to this serving size to make sure you have enough)

  • 7 1/2  tablespoons  sherry vinegar
  • 5  tablespoons  honey
  • 2 1/2  tablespoon  Dijon mustard
  • 5  teaspoons  extravirgin olive oil
  • 1  teaspoon  salt

Combine first 6 ingredients in a large bowl. Combine vinegar and remaining ingredients in a small bowl, stirring with a whisk. Drizzle vinegar mixture over lettuce mixture; toss gently to coat. Serve immediately.

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