No-Cook

Persimmon, Radish, and Watercress Salad

December  2, 2014
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

  • Prep time 20 minutes
  • Serves 6
Ingredients
  • 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
In This Recipe
Directions
  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.

See Reviews

See what other Food52ers are saying.

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