Fall Greens Persimmon Salad
Photo: Annabelle Breakey; Styling: Emma Star Jensen
Persimmons’ sweetness rounds out the slightly bitter greens, salty blue cheese, and citrusy dressing in this salad. Meyer lemon, diced peel and all, provides bursts of flavor; if you can’t find it, use regular lemon and a touch more honey.
How to Make It
1
Whisk oil, diced lemon, honey, lemon juice, salt, and pepper in a large bowl. Add remaining ingredients except cheese and toss gently to coat. Divide among plates and set cheese on top.
Ingredients
3 tablespoons extra-virgin olive oil
2 tablespoons finely diced seeded Meyer lemon (with peel)
1 tablespoon honey
2 teaspoons Meyer lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 1/2 cups thinly sliced radicchio
1 bunch (6 oz.) arugula, stem ends trimmed, or 2 qts. loosely packed baby arugula
2 firm-ripe to soft-ripe Fuyu persimmons, cored and sliced into half-rounds
2 ounces Stilton or other blue cheese, cut into small slices (1/2 cup)
Directions
1
Whisk oil, diced lemon, honey, lemon juice, salt, and pepper in a large bowl. Add remaining ingredients except cheese and toss gently to coat. Divide among plates and set cheese on top.
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