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
Ingredients
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2
Fuyu persimmons
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1/4
Red onion
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1/2
Pomegranate, seeds only
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1 bunch
Butter lettuce
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2 tablespoons
Champagne vinegar (Trader Joe's Orange Muscat Champagne Vinegar is nice)
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1 tablespoon
Grapeseed oil
Directions
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In a small bowl, whisk together vinegar and oil and set aside.
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Peel persimmons and slice into thin wedges, or slide crosswise with a mandoline.
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Slice red onion into thin slivers.
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Wash and tear lettuce into bite sized pieces.
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Compose salad by creating a bed of lettuce and arranging persimmons, onion and pomegranate seeds on top.
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