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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

Source: Martha Stewart Living, November 2011


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


  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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