PERSIMMON AND POMEGRANATE SALAD WITH ARUGULA AND HAZELNUTS
This recipe adapted from Suzanne Goin's "Sunday Suppers at Lucques: Seasonal Recipes from the Market to Table" (Knopf, 2005).
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Spread hazelnuts on a baking sheet; toast, stirring once, until fragrant and lightly browned, 8 to 10 minutes. Let cool; coarsely chop nuts, and toss with 1 teaspoon hazelnut oil and salt.
- In a small bowl, combine chopped shallots, pomegranate juice, sherry and rice vinegars, and salt; let stand 5 minutes. Whisk in olive oil and remaining 1 tablespoon hazelnut oil.
- In a large bowl, toss persimmons, sliced shallots, and pomegranate seeds with dressing; season with salt, pepper, and a squeeze of lemon. Gently toss with arugula. Arrange salad on a serving platter, and garnish with hazelnuts. Serve immediately.
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Moksedul Islam
[email protected]This salad is a bit too sweet for my taste. I would recommend using less pomegranate molasses in the dressing.
Saher786 Narejo
[email protected]I'm not a big fan of persimmons, but I loved this salad. The pomegranate and arugula really balanced out the flavor.
Victor Obi
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
Lisa Frazier
[email protected]I'm allergic to nuts, so I omitted the hazelnuts. The salad was still delicious without them.
Kashif Tariq
[email protected]This salad is a bit time-consuming to make, but it's worth the effort. It's a showstopper dish that's perfect for a special occasion.
Mustaf Ali
[email protected]I didn't have any hazelnuts, so I used walnuts instead. They were still delicious.
niraj sapkota
[email protected]I'm not a huge fan of arugula, but it worked really well in this salad. The bitterness balanced out the sweetness of the persimmons and pomegranate.
Kacie Baker
[email protected]This salad is a great way to use up leftover persimmons. It's also a healthy and refreshing side dish.
sargodha shaheen manilak
[email protected]I love how colorful this salad is! It's a feast for the eyes as well as the taste buds.
Asante Nyarkoa elsie
[email protected]Followed the recipe exactly and it turned out perfectly. The dressing was especially tasty.
Henry Hernandez
[email protected]I've never worked with persimmons before, but this recipe made it so easy. They added a unique and delicious flavor to the salad.
Joel Kamara
[email protected]This salad was an absolute delight! The combination of sweet persimmons, tangy pomegranate, peppery arugula, and crunchy hazelnuts was simply divine.