Escarole with Persimmons, Pomegranate Seeds, and Lemon-Shallot Vinaigrette
For this salad, look for Fuyu persimmons, which also may be labeled "ready to eat." They can be eaten while they are still firm, unlike the larger Hachiya persimmons, which can only be eaten when very soft.
Martha Stewart Living, November 2001
- 3/4 cup freshly squeezed lemon juice (3 to 4 lemons)
- 1/4 cup minced shallots
- 2 tablespoons grainy mustard
- 2 tablespoons chopped fresh marjoram
- 1 cup extra-virgin olive oil
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 2 heads escarole, washed and torn into bite-size pieces
- 5 Fuyu persimmons, very thinly sliced
- Combine the lemon juice, shallots, mustard, and marjoram in a medium bowl, and whisk to combine. Slowly add olive oil, whisking constantly, until incorporated. Season with salt and pepper.
- Toss escarole with just enough vinaigrette to coat. Arrange persimmon slices over greens, and sprinkle with pomegranate seeds, if using. Serve remaining
vinaigrette on the side.
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