Fall Greens Persimmon Salad

Fall Greens Persimmon Salad Recipe
Photo: Annabelle Breakey; Styling: Emma Star Jensen
Persimmons' sweetness rounds out the slightly bitter greens, salty blue cheese, and citrusy dressing in this salad. Meyer lemon, diced peel and all, provides bursts of flavor; if you can't find it, use regular lemon and a touch more honey.

Yield:

Serves 4

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 232
Caloriesfromfat 56 %
Protein 4.9 g
Fat 15 g
Satfat 4.1 g
Carbohydrate 24 g
Fiber 4.1 g
Sodium 306 mg
Cholesterol 13 mg

Ingredients

3 tablespoons extra-virgin olive oil
2 tablespoons finely diced seeded Meyer lemon (with peel)
1 tablespoon honey
2 teaspoons Meyer lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 1/2 cups thinly sliced radicchio
1 bunch (6 oz.) arugula, stem ends trimmed, or 2 qts. loosely packed baby arugula
2 firm-ripe to soft-ripe Fuyu persimmons, cored and sliced into half-rounds
2 ounces Stilton or other blue cheese, cut into small slices (1/2 cup)

Preparation

Whisk oil, diced lemon, honey, lemon juice, salt, and pepper in a large bowl. Add remaining ingredients except cheese and toss gently to coat. Divide among plates and set cheese on top.

Note:

Elaine Johnson,

November 2013
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