Persimmon Salad

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Persimmon Salad

 

6 belgian endives

4 ripe medium persimmons

1 pomegranate

1/3 cup walnuts

1 1/2 tablespoons sherry vinegar

salt and pepper

6 tablespoons extra-virgin olive oil

 

Trim the bottom end of the endive, discard any blemished outer leaves, and

separate into leaves. Cut the persimmons in quarters and peel. Remove any seeds

and cut the quarters into small wedges. Roll the pomegranate firmly on the

countertop to loosen its seeds. Cut it in half crosswise and, one at a time,

invert the halves cut-side down onto the palm of your hand. Hold over a bowl and

pound on the back with a large spoon to dislodge the seeds, which will fall

through your fingers. Pick out and discard any white pith that may have fallen

out with the seeds.

Toast the walnuts in a preheated 375°F oven for 8 minutes. While they are still

warm, rub the walnuts in a clean dishtowel to remove some of the skins, then

coarsely crumble them. Whisk the vinegar with 1/2 teaspoon salt and a few grinds

of pepper. Whisk in the olive oil, taste for acid and salt, and adjust as

needed. Put the endive, persimmons, pomegranate seeds, and walnuts into a large

salad bowl, toss with the vinaigrette, and serve. Serves 6.

 

 

 

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