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Chicory Salad with Persimmons, Pomegranates, and Walnuts





Yields
Serves 12 to 14 (makes 5 qts.)



Total Time
45 mins

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.

su-Chicory Salad with Persimmons, Pomegranates, and Walnuts Image




Photo: Thomas J. Story
  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*
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories229
% Daily Value *
Total Fat 17g22%

Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 100mg5%
Total Carbohydrate 21g8%

Dietary Fiber 3.9g14%
Protein 2.7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.