Sweet persimmons are paired with chicories, a family of cold-season plants that include escarole, radicchio, and—at least culinarily speaking—endives in this special-occasion salad. It feeds a crowd and to make it a crowd pleaser, the chicories are roasted to tame their slighty bitter flavor. Pops of jewel-toned pomegranate arils and inky oil-cured olives provide a fresh and briny acidity (and major curb appeal).

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Ingredients

Directions

  • Wash chicories, then trim and quarter lengthwise (or cut into sixths if large); do not pat dry. Sprinkle garlic with a pinch of salt; mash into a paste with the side of a knife; transfer to a non-reactive bowl with shallot, sugar, vinegar, 3/4 teaspoon salt, and a pinch of pepper; let stand 10 minutes. Whisk in mustard, then 1/2 cup oil. Season with salt and pepper. (Vinaigrette can be refrigerated in an airtight container up to 3 days. Return to room temperature before using). 

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  • Preheat oven to 375°F. On a rimmed baking sheet, toss chicories with remaining 1 tablespoon oil and thyme; season with salt and pepper and spread in a single layer. Roast, turning once halfway through, until chicories are crisp-tender and charred in places, 25 to 30 minutes. Let cool slightly.

  • Meanwhile, combine persimmons, pomegranate arils, and lemon juice in a large bowl. Add olives, herbs, and half of vinaigrette. Toss to combine; season with salt and pepper.

  • Arrange chicories on a serving platter and drizzle with remaining vinaigrette. Spoon fruit mixture evenly over chicories and serve immediately.

Cook's Notes

The vinaigrette can be made up to three days ahead and refrigerated in an airtight container; return it to room temperature before serving.

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