This simple salad is made special with the use of high-quality ingredients. Choose crisp, globe-shaped Fuyu persimmons, which remain firm even when ripe--making them an ideal ingredient for fall salads. The heart-shaped Hachiya persimmon, which does not become sweet until its flesh is quite soft, is better suited for baking.
Cooking Light OCTOBER 2004
Combine vinegar, oil, salt, and pepper in a large bowl, stirring with a whisk. Add lettuce and persimmons; toss gently to coat.
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