Food & Cooking Recipes Salad Recipes Persimmon and Escarole Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 5, 2017 Print Rate It Share Share Tweet Pin Email Photo: Raymond Hom Sweet-tart persimmons offset escarole's slight bitterness perfectly in this simple fall salad. Ingredients Fuyu persimmons, cored and thinly sliced Escarole, torn into small pieces Champagne vinegar Extra-virgin olive oil Freshly ground pepper Chopped pistachios Directions Dress persimmons and escarole with vinegar and oil. Season with pepper. Sprinkle with pistachios. Rate it Print