Chicory Salad with Persimmons, Pomegranates, and Walnuts

su-Chicory Salad with Persimmons, Pomegranates, and Walnuts Image
Photo: Thomas J. Story
Yields Serves 12 to 14 (makes 5 qts.) Total Time 45 mins
AuthorCindy Daniel and Doug Lipton, Healdsburg Shed, Healdsburg, California

Fruits, nuts, Fuyu persimmons, and two kinds of chicory (frisée and radicchio) go into Lipton and Daniel's generous but light salad. Toss it at the last minute so it stays crisp.

Ingredients

  VINAIGRETTE
 1/3 cup finely chopped shallots
 1/4 cup Banyuls* or sherry vinegar
  About 3/4 tsp. kosher salt, divided
  About 1/2 tsp. pepper
 2/3 cup extra-virgin olive oil
  SALAD
 1 1/4 pounds (5 small heads) frisée, dark green parts saved for another use, light parts torn into bite-size pieces
 2/3 pound radicchio (1 medium head), end trimmed, torn into bite-size pieces
 4 firm-ripe Fuyu persimmons, peeled, cored, and sliced into wedges
 2 cups pomegranate seeds (from 1 large pomegranate)
 1 cup toasted walnut pieces*
Nutrition Facts

Servings 0

Amount Per Serving
Calories 229Calories from Fat 64
% Daily Value *
Total Fat 17g27%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 100mg5%
Total Carbohydrate 21g8%
Dietary Fiber 3.9g16%
Protein 2.7g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Make vinaigrette: Put shallots and vinegar in a bowl with 1/4 tsp. salt and let sit 20 minutes to 1 hour. Add 1/2 tsp. each salt and pepper; whisk in oil.

Step 2
2

Put frisée, radicchio, persimmons, pomegranate, and walnuts in a large bowl. Toss with as much dressing as you like (you may have some left over) and add salt and pepper to taste.

Step 3
3

*Find slightly sweet, complex French Banyuls vinegar, made from Grenache wine grapes and aged in oak, at igourmet.com ($16/500 ml.). Toast walnuts in a 350° oven until golden, 10 minutes.

Step 4
4

Make ahead: The salad components, chilled separately up to 1 day.

Ingredients

  VINAIGRETTE
 1/3 cup finely chopped shallots
 1/4 cup Banyuls* or sherry vinegar
  About 3/4 tsp. kosher salt, divided
  About 1/2 tsp. pepper
 2/3 cup extra-virgin olive oil
  SALAD
 1 1/4 pounds (5 small heads) frisée, dark green parts saved for another use, light parts torn into bite-size pieces
 2/3 pound radicchio (1 medium head), end trimmed, torn into bite-size pieces
 4 firm-ripe Fuyu persimmons, peeled, cored, and sliced into wedges
 2 cups pomegranate seeds (from 1 large pomegranate)
 1 cup toasted walnut pieces*

Directions

Step 1
1

Make vinaigrette: Put shallots and vinegar in a bowl with 1/4 tsp. salt and let sit 20 minutes to 1 hour. Add 1/2 tsp. each salt and pepper; whisk in oil.

Step 2
2

Put frisée, radicchio, persimmons, pomegranate, and walnuts in a large bowl. Toss with as much dressing as you like (you may have some left over) and add salt and pepper to taste.

Step 3
3

*Find slightly sweet, complex French Banyuls vinegar, made from Grenache wine grapes and aged in oak, at igourmet.com ($16/500 ml.). Toast walnuts in a 350° oven until golden, 10 minutes.

Step 4
4

Make ahead: The salad components, chilled separately up to 1 day.

Chicory Salad with Persimmons, Pomegranates, and Walnuts
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