Persimmon and Escarole Salad

Photo: Raymond Hom

Sweet-tart persimmons offset escarole's slight bitterness perfectly in this simple fall salad.


  • Fuyu persimmons, cored and thinly sliced

  • Escarole, torn into small pieces

  • Champagne vinegar

  • Extra-virgin olive oil

  • Freshly ground pepper

  • Chopped pistachios


  1. Dress persimmons and escarole with vinegar and oil. Season with pepper. Sprinkle with pistachios.

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