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
For the lemony vinaigrette:
fresh-squeezed lemon juice
extra-virgin olive oil
For the salad:
medium red onion
or 6 radishes
small head butter lettuce, leaves torn into bite-sized pieces
Combine the lemon zest, juice, and sea salt in a small bowl. Slowly whisk in the olive oil until mixture is emulsified.
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.
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.