Print Print Options: Title Information Excerpt Images Ingredients Directions Nutrition Fall Greens Persimmon Salad
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.
Photo: Annabelle Breakey; Styling: Emma Star Jensen
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)
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.
Amount Per Serving
Calories 232 Calories from Fat 56
% Daily Value *
Total Fat 15 g
Saturated Fat 4.1 g 21%
Cholesterol 13 mg 5%
Sodium 306 mg 13% Total Carbohydrate 24 g
Dietary Fiber 4.1 g 17%
Protein 4.9 g 10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.