Persimmon, Radish, and Watercress Salad

December  2, 2014
4 Ratings
  • Prep time 20 minutes
  • Serves 6
Author Notes

A balanced cold weather salad that features sweet persimmons and earthy radishes and red onions along with watercress and a lemony vinaigrette. For best results, use ripe but still firm Fuyu persimmons. —Elizabeth Stark

What You'll Need
  • For the lemony vinaigrette:
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh-squeezed lemon juice
  • 1 pinch sea salt
  • 1/4 cup extra-virgin olive oil
  • For the salad:
  • 1/2 medium red onion
  • 5 or 6 radishes
  • 1 small head butter lettuce, leaves torn into bite-sized pieces
  • 1 bunch watercress, stems trimmed
  • 2 ripe persimmons, sliced into half moons
  • 1 pinch sea salt, to taste
  • 1 pinch ground black pepper, to taste
  1. Combine the lemon zest, juice, and sea salt in a small bowl. Slowly whisk in the olive oil until mixture is emulsified.
  2. Trim and peel the red onion and trim ends of radishes. Using the thinnest setting on a mandoline slicer, carefully slice the onion (first cut it in half, then slice one half at a time) and the radishes. Toss with a pinch or two of sea salt, and 2 tablespoons of the prepared vinaigrette.
  3. Toss greens in a large bowl with a pinch of sea salt and another tablespoon of vinaigrette. Tuck persimmon slices and the prepared radish and red onion slices throughout. Adjust sea salt levels. Finish with a drizzle of vinaigrette and several twists black pepper.

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Elizabeth Stark, along with her husband Brian Campbell, chronicles her passion for simple, fresh recipes on the award-wining food blog Brooklyn Supper.

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