Asian Pear, Persimmon, and Almond Salad
Photo: Annabelle Breakey; Styling: Randy Mon
Time: 20 minutes. A mix of chartreuse and bronze lettuces–if you can find them–really sets off the fruits’ fall colors.
How to Make It
Step 1
1
In a medium bowl, whisk lime juice, oil, honey, salt, and cayenne until blended.
Step 2
2
In another medium bowl, gently mix lettuces with 1 to 2 tbsp. dressing. Add remaining ingredients to first bowl with dressing and mix gently to coat.
Step 3
3
Divide lettuce among 4 salad plates. Spoon fruit mixture on top.
Step 4
4
Note: Nutritional analysis is per serving.
Ingredients
1/4 cup fresh lime juice
1 teaspoon roasted almond oil or extra-virgin olive oil
2 tablespoons honey
1/4 teaspoon kosher salt
1/8 teaspoon cayenne
2 ounces small, whole tender lettuces or salad mix (about 1 lightly packed qt.)
1 large unpeeled Asian pear, cut in thin wedges
2 firm-ripe unpeeled Fuyu persimmons, cut in thin wedges
1/3 cup toasted sliced almonds
Directions
Step 1
1
In a medium bowl, whisk lime juice, oil, honey, salt, and cayenne until blended.
Step 2
2
In another medium bowl, gently mix lettuces with 1 to 2 tbsp. dressing. Add remaining ingredients to first bowl with dressing and mix gently to coat.
Step 3
3
Divide lettuce among 4 salad plates. Spoon fruit mixture on top.
Step 4
4
Note: Nutritional analysis is per serving.
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