Winter Greens and Persimmon Salad
The ingredients in this gorgeous winter salad blend in perfect harmony. Pleasantly bitter notes from the radicchio and endive pair wonderfully with the sweet persimmons, the nuttiness of the cheese and the acidity of the vinaigrette. It’s a well-orchestrated contrast of tastes and textures. Be sure to purchase Fuyu persimmons, which have a firm texture and a flattened, tomato-like appearance. The oblong-shaped Hachiya persimmon tastes bitter and astringent when firm and needs to soften before being edible; it’s used primarily for baking.
Ingredients:
- 1 large shallot, minced
- 1 1/2 Tbs. red wine vinegar
- 4 heads Belgian endive, trimmed and leaves separated
- 1 head radicchio, cored and leaves separated, halved lengthwise if large
- 2 Fuyu persimmons, thinly sliced on a mandoline
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- 1/2 tsp. wildflower honey
- 2 oz. (60 g) ricotta salata or pecorino romano cheese, plus more for garnish
- 1/2 cup (2 oz./60 g) toasted pistachios, roughly chopped
- Kosher salt and freshly ground pepper
Directions:
In a small bowl, stir together the shallot and vinegar. Let stand for 15 minutes.
Meanwhile, in a large bowl, toss together the endive, radicchio and persimmons.
Slowly whisk the olive oil and honey into the bowl with the shallot and vinegar until emulsified. Drizzle the vinaigrette over the salad and toss until the leaves are evenly coated. Thinly shave the cheese over the salad, add the pistachios and toss gently to combine. Season to taste with salt.
Transfer the salad to plates and garnish with pepper and more shaved cheese. Serve immediately. Serves 4.
Williams Sonoma Test Kitchen
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