Salad of Bitter Greens and Persimmon

comments (5) March 18th, 2008

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Click To Enlarge Photo: Scott Phillips

1 cup pecan halves
1/2 tsp. kosher salt
1/8 to 1/4 tsp. cayenne
1/4 tsp. powdered ginger
8 cups escarole, endive, or frisée leaves
2 medium ‘Fuyu’ persimmons, washed and trimmed
2 small blood oranges
1/2 small red onion
1/2 cup crumbled Gorgonzola
1/2 cup olive oil
4 Tbs. lemon juice
1 Tbs. finely grated fresh ginger root
1 tsp. salt
A few grinds black pepper

6 servings

Preheat the oven to 325°F. Combine the pecans, kosher salt, cayenne, and powdered ginger in a small bowl and mix thoroughly. Spread the nuts on a cookie sheet and toast in the oven for about 8 minutes. Set aside to cool.

Wash and dry the greens, rip them into small pieces, and put them in a large mixing bowl. With a sharp knife, cut the persimmons into quarters, then slice each quarter thinly. Add the pieces to the bowl.

Cut away the rind from the blood oranges, carefully trimming off all the white pith. Cut each orange into slices, then each slice in half, removing the white core. Add to the mixing bowl.

Slice the red onion very thin and put in the bowl. Add the Gorgonzola and pecans.

In a small bowl, whisk together the olive oil, lemon juice, grated ginger, salt, and pepper. Pour over the salad, mix thoroughly, and serve immediately.

Recipe by Joe Quierolo
December 1999
from issue #24

posted in: fruit, greens, salad

Comments (5)

marthacooper writes: thanks for sharing it
Posted: 4:42 am on October 19th
scarletpit writes: Just Awesome
Posted: 12:37 am on September 7th
LillyThorpe12 writes: it is delicious....
Posted: 12:52 am on August 13th
conorwilliams writes: Delicious
Posted: 4:44 am on May 13th
jackmorris21 writes: Looks yummy. I am definitely going to try this
Posted: 4:42 am on March 28th
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