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
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Prep time
20 minutes
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Serves
6
Ingredients
- For the lemony vinaigrette:
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1 teaspoon
lemon zest
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2 tablespoons
fresh-squeezed lemon juice
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1 pinch
sea salt
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1/4 cup
extra-virgin olive oil
- For the salad:
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1/2
medium red onion
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5
or 6 radishes
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1
small head butter lettuce, leaves torn into bite-sized pieces
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1 bunch
watercress, stems trimmed
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2
ripe persimmons, sliced into half moons
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1 pinch
sea salt, to taste
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1 pinch
ground black pepper, to taste
Directions
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Combine the lemon zest, juice, and sea salt in a small bowl. Slowly whisk in the olive oil until mixture is emulsified.
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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.
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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.
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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