Mexican Christmas Salad With Persimmons

By HapaMama
January 19, 2013
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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
  1. In a small bowl, whisk together vinegar and oil and set aside.
  2. Peel persimmons and slice into thin wedges, or slide crosswise with a mandoline.
  3. Slice red onion into thin slivers.
  4. Wash and tear lettuce into bite sized pieces.
  5. Compose salad by creating a bed of lettuce and arranging persimmons, onion and pomegranate seeds on top.

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