Food & Cooking Recipes Salad Recipes Escarole with Persimmons, Pomegranate Seeds, and Lemon-Shallot Vinaigrette 5.0 (2) 1 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 May 16, 2017 Print Rate It Share Share Tweet Pin Email 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. Ingredients ¾ cup freshly squeezed lemon juice (3 to 4 lemons) ¼ cup minced shallots 2 tablespoons grainy mustard 2 tablespoons chopped fresh marjoram 1 cup extra-virgin olive oil 1 teaspoon coarse salt ¼ teaspoon freshly ground pepper 2 heads escarole, washed and torn into bite-size pieces 5 Fuyu persimmons, very thinly sliced Seeds of 1 pomegranate (optional) Directions 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 remainingvinaigrette on the side. Rate it Print