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Photo: Annabelle Breakey; Styling: Emma Star Jensen

Fall Greens Persimmon Salad

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.

Sunset NOVEMBER 2013

  • Yield: Serves 4
  • Total:20 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 232
  • Calories from fat: 56%
  • Protein: 4.9g
  • Fat: 15g
  • Saturated fat: 4.1g
  • Carbohydrate: 24g
  • Fiber: 4.1g
  • Sodium: 306mg
  • Cholesterol: 13mg
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Fall Greens Persimmon Salad recipe

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