Name: Persimmon Salad with Citrus Dressing
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Northwest
Ingredients: 1 fennel bulb, thinly sliced; 1-2 Fuyu persimmons, thinly sliced; ¼ cup very thinly sliced red onion; 8 oz butter lettuce; ¼ Cup pomegranate seeds; ⅛ C pistachios (optional); ⅛ C crumbled goat cheese or feta ( optional); 1 orange- zest and its juice- about ½ C; 1 lime – zest and its juice- about ¼ C; 1 tablespoon honey; ¼ cup olive oil; ¼ tsp kosher salt; ¼ tsp pepper; 1 tablespoon shallot very finely chopped

Description

Persimmon Salad with shaved fennel, butter lettuce, pomegranate seeds, and a bright citrus dressing. Perfect for the holiday table! Vegan and Gluten-free.

Ingredients

Units Scale

1 fennel bulb, thinly sliced
1–2 Fuyu persimmons, thinly sliced
1/4 cup very thinly sliced red onion
8 oz butter lettuce
1/4 cup pomegranate seeds
1/8 C pistachios (optional)
1/8 C crumbled goat cheese or feta ( optional)

Citrus Dressing

1 orange- zest and its juice- about 1/2 C
1 lime – zest and its juice- about 1/4 C
1 tablespoon honey
1/4 cup olive oil
1/4 tsp kosher salt
1/4 tsp pepper
1 tablespoon shallot very finely chopped

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Instructions

Mix all the dressing ingredients together in a small bowl or jar. Set aside.
Toss butter lettuce, fennel and onion with some of the dressing ( you may not need all).
To platter the salad– lay a bed of dressed greens on a platter. Scatter slices of persimmon over the dressed lettuce. Garnish with pomegranate seeds ( and pistachio and goat cheese if using), and spoon a little more dressing on the persimmons. Crack some pepper over top.
To plate the salad -layer slices of persimmon with dressed lettuce fennel mixture, top with pomegranate.

Nutrition

Serving Size:
Calories: 242
Sugar: 17.7 g
Sodium: 229.8 mg
Fat: 15.6 g
Saturated Fat: 3.9 g
Carbohydrates: 25 g
Fiber: 4.4 g
Protein: 4.9 g
Cholesterol: 6.5 mg