Chicory Salad with Shaved Persimmon
Recipe Date:
September 18, 2023
Serving Size:
6
Cook Time:
00:20:00
Difficulty:
Easy
Measurements:
Imperial (US)
Bitter winter chicories are lovely with the contrast of sweet fruit– perfect for entertaining, as these hearty greens can withstand a dressing for the entirety of the dinner without wilting.
Ingredients
- For the salad:
- 1 1/2 lbs winter chicories (radicchio, endive, frisée, Castelfranco, etc.) trimmed and cut in to one-inch pieces
- 2 firm Bosc pears
- 3 Fuyu firm persimmons
- For the dressing:
- 2 tbsps minced shallot
- salt
- 1/2 cup lemon juice
- 2 tbsps grapefruit juice
- 1 tbsp honey
- 1/4 cup extra virgin olive oil
- 2 ruby red grapefruits, segmented
Directions
- To make the vinaigrette, place the minced shallot in the bowl with a heavy pinch of salt, lemon and grapefruit juice. Whisk in the honey, followed by the olive oil. Once homogenous, roughly chop the grapefruit segments and mix them into the dressing.
- Place the cut chicories into a large mixing bowl. Thinly slice or shave the pears into the bowl, followed by the persimmons. Season liberally with salt then toss with the vinaigrette, making sure each bit of fruit and every leaf is evenly coated. Portion the vinaigrette to taste.
- Transfer to a serving bowl and enjoy immediately.
Take a look at our recommended pairing below.
