Persimmon-Fennel Salad

Persimmon-Fennel SaladRecipe
Photo: James Carrier
Makes 8 servings


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3 heads fennel (each 3 to 3 1/2 in. wide)
1 1/4 pounds firm-ripe Fuyu persimmons
1/4 cup lemon juice
1 1/2 tablespoons extra-virgin olive oil
1 cup 1/2-inch chunks Stilton or gorgonzola cheese
Salt and pepper


1. Rinse and drain fennel. Trim off tops; discard tough stalks and chop enough feathery greens to make 1/4 cup. Save remaining greens for other uses or discard. Trim and discard root ends and bruised areas from fennel heads. Cut fennel crosswise into 1/16- to 1/8-inch-thick slices. Combine sliced fennel and chopped fennel leaves in a wide, shallow bowl.

2. Peel and stem persimmons. Cut fruit crosswise into 1/8-inch-thick slices and put in another bowl. Add lemon juice and oil; mix gently. Holding fruit back, pour liquid over fennel. Mix fennel with dressing.

3. Arrange the persimmon slices over the fennel; sprinkle with cheese. Spoon salad onto plates and add salt and pepper to taste.

Created date

October 2005

Nutritional Information

Calories 174
Caloriesfromfat 44 %
Protein 5.2 g
Fat 8.6 g
Satfat 4.1 g
Carbohydrate 22 g
Fiber 0.8 g
Sodium 322 mg
Cholesterol 16 mg