Persimmons and Roasted Chicories with Shallot Vinaigrette

persimmons and roasted chicories with shallot vinaigrette served on a white plate
Photo: Con Poulos
Prep Time:
30 mins
Total Time:
1 hrs
10 to 12 Serves

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).


  • 4 pounds mixed chicories, such as speckled radicchio, Treviso, and endive (6 to 8 heads, depending on size)

  • 1 small clove garlic, minced

  • Kosher salt and freshly ground pepper

  • 1 small shallot, finely chopped (¼ cup)

  • Pinch of sugar

  • 3 tablespoons sherry vinegar

  • 1 teaspoon Dijon mustard

  • ½ cup plus 1 tablespoon extra-virgin olive oil

  • 4 thyme sprigs

  • 3 Fuyu persimmons, halved and sliced into thin wedges (2 cups)

  • 1 ½ cups pomegranate arils (from 2 large)

  • 2 tablespoons fresh lemon juice

  • ½ cup oil-cured black olives, pitted and torn into ½-inch pieces

  • ¼ cup lightly packed fresh mint leaves, torn if large

  • ¼ cup lightly packed fresh parsley leaves, torn


  1. 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).

  2. 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.

  3. 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.

  4. 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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