ESCAROLE WITH PERSIMMONS, POMEGRANATE SEEDS, AND LEMON-SHALLOT VINAIGRETTE
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
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.
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IMRAN NAZ
[email protected]I'm so glad I found this recipe. It's a new favorite in my household.
Kshsjs Jshs
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
Makuti roofing Solutions
[email protected]I couldn't find any persimmons at my local grocery store. I used apples instead and they worked just fine.
Safyan Rajpoot
[email protected]The dressing was a bit too acidic for me. I'll try using less lemon juice next time.
jodi sampie
[email protected]I found the salad to be a bit too bitter for my taste. I think I'll add more persimmons next time.
MD ALLAUDDN
[email protected]This salad is a bit time-consuming to make, but it's worth the effort. It's so delicious and unique.
Trail Cooperwood
[email protected]I love the addition of pomegranate seeds. They add a nice pop of color and flavor.
Roman Raja
[email protected]The lemon-shallot vinaigrette is the star of the show. It's so flavorful and really brings the salad together.
Andrea Kisakye
[email protected]This salad is so refreshing and light. It's perfect for a summer lunch or dinner.
Saikat Khan
[email protected]I was a bit skeptical about the combination of persimmons and escarole, but I was pleasantly surprised. The flavors really work well together.
Ahmad Abbasi
[email protected]This salad is a great way to use up leftover persimmons. I had some that were starting to get a little soft, so I decided to try this recipe. It turned out great!
Stanley
[email protected]I've made this salad a few times now and it's always a hit. It's so easy to make and the flavors are amazing. I love the combination of sweet and bitter.
Sn Bnn
[email protected]This escarole salad was a delightful mix of flavors and textures. The persimmons added a touch of sweetness, while the pomegranate seeds gave it a nice crunch. The lemon-shallot vinaigrette was a perfect complement to the bitter greens.