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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Moksedul Islam
moksedul_i@hotmail.comThis salad is a bit too sweet for my taste. I would recommend using less pomegranate molasses in the dressing.
Saher786 Narejo
saher78696@yahoo.comI'm not a big fan of persimmons, but I loved this salad. The pomegranate and arugula really balanced out the flavor.
Victor Obi
obi.victor9@hotmail.comThis salad is a great way to get your daily dose of fruits and vegetables.
Lisa Frazier
f.l@gmail.comI'm allergic to nuts, so I omitted the hazelnuts. The salad was still delicious without them.
Kashif Tariq
k@hotmail.comThis 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
m.ali69@gmail.comI didn't have any hazelnuts, so I used walnuts instead. They were still delicious.
niraj sapkota
sn55@gmail.comI'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
baker.k27@hotmail.comThis salad is a great way to use up leftover persimmons. It's also a healthy and refreshing side dish.
sargodha shaheen manilak
s.m11@hotmail.comI love how colorful this salad is! It's a feast for the eyes as well as the taste buds.
Asante Nyarkoa elsie
a_e51@yahoo.comFollowed the recipe exactly and it turned out perfectly. The dressing was especially tasty.
Henry Hernandez
hernandez.henry13@gmail.comI'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
kamara_joel@yahoo.comThis salad was an absolute delight! The combination of sweet persimmons, tangy pomegranate, peppery arugula, and crunchy hazelnuts was simply divine.