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Chicory Salad with Persimmons, Pomegranates, and Walnuts

Photo: Thomas J. Story
Total time 45 mins

Serves 12 to 14 (makes 5 qts.)

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.


  • 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*

Nutrition 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

How to Make It

  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.

  3. *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.

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