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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
- 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.
- This recipe was entered in the contest for Your Best Persimmons
Each Peach Pear Plum
Poetry for your market basket.
Poems for your fridge.
Wine to go, without the box.
Go play outside!
Make your houseplants do double duty.