No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Mixed Chicories with Persimmons

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.

  • Prep:
  • Total Time:
  • Servings: 12
Mixed Chicories with Persimmons

Source: Martha Stewart Living, November 2011

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.

Related Topics