Ecosalon Recipes: Winter Salad with Persimmons & Spiced Pecans

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Here’s a festive yet quick-to-make salad for your holiday table. It’s gorgeous and flavorful with lots of contrasting textures and seasonal flavors. This is where you use the short, squat, crisp Fuyu Persimmons as opposed to the pointed, darker orange Hachiya Persimmons. Fuyus are sweet and ready to eat when firm whereas Hachiyas must become as soft as custard before their tannins tame enough to be palatable. Hachiyas are the ones to use for desserts. If persimmons are not available in your area, this salad is wonderful made with apples or pears.

Serves 6

  • 1 pound organic mixed winter salad greens (some bitter like radicchio and some peppery like arugula)
  • 3 organic Fuyu persimmons, cut in quarters lengthwise and sliced thinly into little discs
  • 1 tablespoon finely chopped shallot
  • 2 tablespoons lemon juice
  • 1 tablespoon local honey
  • 2 tablespoons white wine or champagne vinegar
  • 7 tablespoons mild flavored vegetable oil
  • Salt & pepper to taste
  • 1 cup spiced pecans

Wash and dry the greens and place them in a large bowl with the persimmon discs. Set aside.

Combine the shallots, lemon juice, honey, and vinegar in a small bowl. Pour the oil in slowly while whisking until the dressing is well blended. Season with salt and pepper.

Toss the greens and persimmons with the pecans (you may want to reserve some to garnish the plated salads) and the dressing. Taste and adjust salt and pepper. Serve immediately.

Recipe Copyright 2008 Vanessa Barrington
Image: pizzodisevo

Vanessa Barrington

Vanessa Barrington is a San Francisco based writer and communications consultant specializing in environmental, social, and political issues in the food system.