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Mixed Chicories with Persimmons

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    Winter lettuces are heartier than most everyday salad greens and have a pleasantly bitter flavor. They stand up well to crunchy walnuts and sweet-tart winter fruits.
    Martha Stewart Living, November 2011
    • Prep Time 15 minutes
    • Total Time 15 minutes
    • Yield Serves 12
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    Ingredients

    • For the Dressing

      • 1/2 cup extra-virgin olive oil
      • 3 tablespoons red-wine vinegar
      • Coarse salt

    • For the Salad

      • 2 pounds mixed chicories, such as radicchio, Radicchio di Treviso, Palla Rossa, and frisee, torn into 1-inch pieces (18 cups)
      • 1 cup walnuts, toasted and coarsely chopped
      • 3 Fuyu persimmons, peeled and cut into 1/2-inch wedges
      • 3/4 cup pomegranate seeds
      • Coarse salt and freshly ground pepper

    Directions

    1. Make the dressing: Gradually whisk oil into vinegar in a small bowl. Season with salt.

    2. Make the salad: Toss chicories, walnuts, persimmons, and pomegranate seeds in a large bowl. Add vinaigrette, and toss to coat. Season with salt and pepper.

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