Becky Luigart-Stayner; Cindy Barr
6 servings (serving size: about 1 1/4 cups)

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.

How to Make It

Combine vinegar, oil, salt, and pepper in a large bowl, stirring with a whisk. Add lettuce and persimmons; toss gently to coat.

Ratings & Reviews

carolfitz's Review

December 18, 2008
With such an incredibly simple salad, everything depends on the quality of the fruit. Our Fuyu were much deeper orange in color than those shown in the photo and intensely flavored. The salad was great. This was only the 2nd time we've eaten persimmon, and it's been a lovely surprise -- probably wouldn't have tried it at home without the CL recipes.