Persimmon & Radicchio Salad
There is no greater seasonal duo than bitter radicchio and persimmons. I serve a version of this salads for events and dinners at home. It’s delicious with creamy dressings or simple vinaigrette’s. Add crunch with toasted nuts, or even more color and flavor with the addition of greens like Belgian Endive or Watercress.
all units: U.S. Imperial
- 1-3 Firm Fuyu Persimmons
- 4 Belgian Endive or 1 bunch Watercress
- 1 head Radicchio
- ½ c toasted Walnuts or Hazelnuts
For the vinaigrette:
makes 1 cup
- 2/3 c good quality extra virgin olive oil
- 1/4 c champagne & apple cider vinegar
- 1 tsp dijon mustard
- 1/2 a lemon zested & juiced
- 1/2 tsp raw honey
- 1 large garlic clove
- 1 shallot, minced
- Flaky salt & freshly cracked pepper to taste
Make the vinaigrette: In a small bowl, whisk together the champagne vinegar, lemon juice, dijon mustard and raw honey with a pinch of flaky sea salt. Using a microplane, grate garlic into the small bowl. Next, slowly whisk in the olive oil. Finish with cracked pepper and lemon zest. This can also be done in a blender.
Slice the radicchio into thin ribbons and place in a large serving bowl. Add the watercress or if using endive, chop into 1 inch ribbons and toss with the other ingredients. Shave the Fuyu persimmon on the mandolin over the salad.
Toss the entire salad with the vinaigrette, then garnish with a few more slices of persimmon and toasted nuts.