Best 6 Escarole With Persimmons Pomegranate Seeds And Lemon Shallot Vinaigrette Recipes

# **Escarole with Persimmons, Pomegranate Seeds, and Lemon-Shallot Vinaigrette: A Refreshing Fusion of Flavors**

For a delightful twist on the classic salad, this recipe presents a tantalizing combination of escarole, persimmons, pomegranate seeds, and a tangy lemon-shallot vinaigrette. The crisp escarole leaves provide a sturdy base for the sweet persimmons and juicy pomegranate seeds, while the vinaigrette adds a burst of lemony brightness and a hint of savory shallot. This vibrant salad is not only visually appealing but also packed with flavors and textures that will refresh and invigorate your palate. Get ready to embark on a culinary journey as we explore the step-by-step process of creating this delightful dish, along with variations and additional recipe ideas to satisfy your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

ESCAROLE WITH PERSIMMONS, POMEGRANATE SEEDS, AND LEMON-SHALLOT VINAIGRETTE

Escarole with Persimmons, Pomegranate Seeds, and Lemon-Shallot Vinaigrette image

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.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 10

Ingredients

3/4 cup freshly squeezed lemon juice (3 to 4 lemons)
1/4 cup minced shallots
2 tablespoons grainy mustard
2 tablespoons chopped fresh marjoram
1 cup extra-virgin olive oil
1 teaspoon coarse salt
1/4 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)

Steps:

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.

QUICK ESCAROLE SALAD WITH APPLES AND PECANS

Quick Escarole Salad with Apples and Pecans image

Escarole has a slight, pleasant bitterness balanced by a sweetness. Use it in place of spinach, like in this salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
1 tablespoon white-wine vinegar
2 teaspoons Dijon mustard
Coarse salt and ground pepper
1 head escarole (1 pound), cored, trimmed, and torn into bite-size pieces
1 apple, halved, cored, and thinly sliced
1/2 cup pecans, toasted

Steps:

In a large bowl, whisk together oil, vinegar, Dijon, and 1 tablespoon water; season with salt and pepper. Add escarole, apple, and pecans. Toss, and serve immediately.

Nutrition Facts : Calories 161 g, Fat 13 g, Fiber 5 g, Protein 2 g, SaturatedFat 1 g

POMEGRANATE PERSIMMON SALAD

Pomegranate Persimmon Salad image

To bring some sunshine to the table, I toss up a bright salad of persimmons and pomegranate seeds, dressed with a puckery vinaigrette. -Linda Tambunan, Dublin, California

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1/2 cup olive oil
1/2 cup maple syrup
1/4 cup rice vinegar
2 tablespoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
SALAD:
3 ripe Fuyu persimmons or 3 plums, sliced
2 packages (10 ounces each) baby kale salad blend
1 cup pomegranate seeds

Steps:

Place the first 6 ingredients in a jar with a lid; shake well. Refrigerate until serving., To serve, shake vinaigrette and toss 1/2 cup with persimmons. Toss remaining vinaigrette with salad blend. Top with persimmons and pomegranate seeds.

Nutrition Facts : Calories 175 calories, Fat 9g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 220mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

ESCAROLE HEARTS WITH LEMON-PUMPKIN SEED VINAIGRETTE

Escarole Hearts with Lemon-Pumpkin Seed Vinaigrette image

The texture and flavor of the escarole hearts complement the pumpkin-seed-studded vinaigrette.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 6

Ingredients

1/4 cup pumpkin seeds
1/4 cup extra-virgin olive oil
3 tablespoons lemon juice
Kosher salt and freshly ground black pepper
2 heads of escarole, tough outer leaves trimmed
1 cup loosely packed whole leaf cilantro

Steps:

In a large skillet over high heat, toast the pumpkin seeds until they pop. Remove the skillet from the heat and add the olive oil. Whisk in the lemon juice. Season to taste with salt and pepper.
Cut the escarole on the bias, dividing each heart into 2 servings. Place a half on each of 4 salad plates and top with 1/4 cup cilantro. Drizzle with the salad dressing and serve.

ESCAROLE AND BUTTER LETTUCE SALAD WITH POMEGRANATE SEEDS AND HAZELNUTS

Escarole and Butter Lettuce Salad with Pomegranate Seeds and Hazelnuts image

Provided by Cristina Ceccatelli Cook

Categories Salad Appetizer Side Vegetarian Quick & Easy Low Cal High Fiber Dinner Family Reunion Low Cholesterol Pomegranate Hazelnut Escarole Lettuce Bon Appétit Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 15

Ingredients

Citrus dressing:
1/4 cup Champagne vinegar or white wine vinegar
1/4 cup fresh orange juice
1 1/2 teaspoons fresh lemon juice
1 teaspoon fresh lime juice
1 teaspoon finely grated lemon peel
1 teaspoon finely grated lime peel
1 teaspoon finely grated orange peel
1/2 cup grapeseed oil or olive oil
Salad:
1 large head of escarole, coarsely torn
1 head of butter lettuce, coarsely torn
1 Granny Smith apple, quartered, cored, thinly sliced
1 cup fresh pomegranate seeds
2/3 cup hazelnuts, toasted , husked

Steps:

Citrus dressing:
Combine vinegar and next 6 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
Salad:
Mix all ingredients in very large bowl. Toss with enough dressing to coat.

PERSIMMONS AND ROASTED CHICORIES WITH SHALLOT VINAIGRETTE

Persimmons and Roasted Chicories with Shallot Vinaigrette image

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).

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 1h

Yield Serves 10 to 12

Number Of Ingredients 15

Ingredients

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 (1/4 cup)
Pinch of sugar
3 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1/2 cup plus 1 tablespoon extra-virgin olive oil
4 thyme sprigs
3 Fuyu persimmons, halved and sliced into thin wedges (2 cups)
1 1/2 cups pomegranate arils (from 2 large)
2 tablespoons fresh lemon juice
1/2 cup oil-cured black olives, pitted and torn into 1/2-inch pieces
1/4 cup lightly packed fresh mint leaves, torn if large
1/4 cup lightly packed fresh parsley leaves, torn

Steps:

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).
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.

Tips:

Choose the freshest ingredients: Use ripe, flavorful persimmons and escarole for the best results.
Prepare the vinaigrette in advance: This allows the flavors to meld together and develop.
Don't overdress the salad: A light coating of vinaigrette is all you need.
Serve immediately: This salad is best enjoyed fresh.

Conclusion:

This escarole salad with persimmons, pomegranate seeds, and lemon-shallot vinaigrette is a delicious and refreshing dish that is perfect for a light lunch or dinner. The combination of flavors and textures is sure to please everyone at the table.