Chicory Salad with Persimmons, Pomegranates, and Walnuts

Chicory Salad with Persimmons, Pomegranates, and WalnutsRecipe
Photo: Thomas J. Story

Fruits, nuts, Fuyu persimmons, and two kinds of chicory (frisée and radicchio) go into Lipton and Daniel's generous but light salad. Toss it at the last minute so it stays crisp.

Serves 12 to 14 (makes 5 qts.)


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1/3 cup finely chopped shallots
1/4 cup Banyuls* or sherry vinegar
About 3/4 tsp. kosher salt, divided
About 1/2 tsp. pepper
2/3 cup extra-virgin olive oil
1 1/4 pounds (5 small heads) frisée, dark green parts saved for another use, light parts torn into bite-size pieces
2/3 pound radicchio (1 medium head), end trimmed, torn into bite-size pieces
4 firm-ripe Fuyu persimmons, peeled, cored, and sliced into wedges
2 cups pomegranate seeds (from 1 large pomegranate)
1 cup toasted walnut pieces*


Total: 45 Minutes

1. Make vinaigrette: Put shallots and vinegar in a bowl with 1/4 tsp. salt and let sit 20 minutes to 1 hour. Add 1/2 tsp. each salt and pepper; whisk in oil.

2. Put frisée, radicchio, persimmons, pomegranate, and walnuts in a large bowl. Toss with as much dressing as you like (you may have some left over) and add salt and pepper to taste.

*Find slightly sweet, complex French Banyuls vinegar, made from Grenache wine grapes and aged in oak, at ($16/500 ml.). Toast walnuts in a 350° oven until golden, 10 minutes.

Make ahead: The salad components, chilled separately up to 1 day.

Created date

October 2015

Nutritional Information

Calories 229
Caloriesfromfat 64 %
Protein 2.7 g
Fat 17 g
Satfat 2.1 g
Carbohydrate 21 g
Fiber 3.9 g
Sodium 100 mg
Cholesterol 0.0 mg