Persimmon-Fennel Salad

Persimmon-Fennel Salad Recipe
Photo: James Carrier


Makes 8 servings

Recipe from


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


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.

November 2000
My Notes

Only you will be able to view, print, and edit this note.

Add Note