VCE: Persimmon And Hazelnut Salad With Hazelnut Vinaigrette

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* Exported from MasterCook *

 

Persimmon And Hazelnut Salad With Hazelnut Vinaigrette

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 166

Serving Size : 4 Preparation Time :0:00

Categories : Salads, Vegetable Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup hazelnuts -- roasted

3 Fuyu persimmons -- thinly sliced

thinly sliced crosswise

3 handfuls mixed lettuces

OR trimmed watercress

Salt

3 tablespoons Hazelnut Oil Vinaigrette -- up to 4

(see separate recipe)

 

Serves 4

 

Unlike the acorn-shaped Hachiyas, short, squat Fuyus can be eaten crisp or

soft. They're a luscious foil for peppery watercress and striking with red

lettuces and radicchio. This is an exuberant first-course salad for a

holiday dinner or any festive occasion.

 

Coarsely chop the hazelnuts. Put the persimmons in a bowl with the

hazelnuts and the greens, sprinkle with a few pinches salt, and toss with

enough dressing to coat lightly. Divide among salad plates, distributing

the nuts and persimmons evenly among the greens.

 

Variation with Pears: Make the salad using ripe, buttery Cornice or

Bartlett pears and either the hazelnut dressing or Walnut Oil Vinaigrette.

 

 

 

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