November  8, 2009
0 Ratings
  • Serves 6
Author Notes

In the Fall I crave comfort food...braised meats, roasted root vegetables. I like to start the meal with something bright like a fall day, sparkling and pepper.y My garden lemons and oranges are just about ripe and my neighbors persimmon tree is looking like someone flipped the switch. I think that this salad would be perfect for the day AFTER Thanksgiving when everyone is craving something lighter. —dymnyno

What You'll Need
  • vinaigrette
  • 3 tablespoons fresh orange juice
  • 3 tablespoons fresh lemon juice
  • 6 tablespoons rice wine vinegar
  • 3 vanilla beans
  • 3 teaspoons black pepper
  • 3/4 cup canola oil
  • 3/4 cup olive oil
  • for the salad
  • 3 heads of butter lettuce
  • 1/2 cup slivered almonds, toasted
  • 2 lb cooked rock shrimp
  • 1 Fuyu persimmons (Be sure NOT to use Hachiya...very tanic)
  • 1/4 cup red peppercorns
  1. Slit open the vanilla bean and scrape the pulp from the skin.
  2. Grind the black pepper.
  3. Combine the bean pulp, black pepper, orange juice, lemon juice, vinegar and oils and whisk. OR, put all ingredients in a jar and shake well.
  4. Hand tear the lettuce (after washing) into bite size pieces.
  5. With a mandoline or Benringer slice the persimmons into strips and add to salad.
  6. Add the cooled toasted almond slivers. Add the rock shrimp.
  7. Add the vinaigrette and toss the salad.
  8. Sprinkle with red peppercorns
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