Mexican Christmas Salad With Persimmons

By HapaMama • January 19, 2013 • 1 Comments

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Author Notes: In an Asian fusion twist on the traditional Mexican Christmas salad, I've substituted Fuyu persimmons -- which are plentiful in the winter -- for the usual citrus slices. - HapaMama

Serves two

2 Fuyu persimmons
1/4 Red onion
1/2 Pomegranate, seeds only
1 bunch Butter lettuce
2 tablespoons Champagne vinegar (Trader Joe's Orange Muscat Champagne Vinegar is nice)
1 tablespoon Grapeseed oil

In a small bowl, whisk together vinegar and oil and set aside.
Peel persimmons and slice into thin wedges, or slide crosswise with a mandoline.
Slice red onion into thin slivers.
Wash and tear lettuce into bite sized pieces.
Compose salad by creating a bed of lettuce and arranging persimmons, onion and pomegranate seeds on top.