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.
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
France Moswana
[email protected]The combination of flavors and textures in this salad is amazing! The escarole is bitter, the persimmons are sweet, and the pomegranate seeds add a nice pop of tartness. The dressing is also very good.
Bimala Rai
[email protected]This salad is a great way to get your daily dose of fruits and vegetables. It's also very filling and satisfying.
JOY EZE
[email protected]I made this salad for a picnic and it was a big hit! Everyone loved the unique combination of ingredients and the dressing was a perfect complement.
Jael 4werk
[email protected]This salad was easy to make and it turned out really well. I followed the recipe exactly and it was perfect. I would definitely recommend this salad to others.
Bobby Shottar
[email protected]I love the combination of flavors in this salad. The escarole is bitter, the persimmons are sweet, and the pomegranate seeds add a nice tartness. The dressing is also very good.
Akandwanaho Samuel
[email protected]This salad is a great way to use up leftover escarole. I had some leftover from making soup and I didn't want to waste it. This salad was a great way to use it up and it turned out really well.
Nancy Sulinibau
[email protected]I made this salad for a potluck and it was a big hit! Everyone loved the unique combination of ingredients and the dressing was a perfect complement.
xv_ hano
[email protected]This salad is a great way to use up leftover chicken or tofu. I added some grilled chicken to mine and it was delicious.
eafzal khan
[email protected]I love the bright and tangy flavor of this salad. The persimmons and pomegranate seeds add a nice sweetness and crunch.
AKASH FB
[email protected]This salad is a great way to get your daily dose of fruits and vegetables. It's also very filling and satisfying.
Naveed Wajid
[email protected]I made this salad for a picnic and it was a big hit! Everyone loved the unique combination of ingredients and the dressing was a perfect complement.
Zahid Sykh
[email protected]This salad was easy to make and it turned out really well. I followed the recipe exactly and it was perfect. I would definitely recommend this salad to others.
PRINC SHAKIL
[email protected]I love the combination of flavors in this salad. The escarole is bitter, the persimmons are sweet, and the pomegranate seeds add a nice tartness. The dressing is also very good.
Saman Lanka
[email protected]This salad is a great way to use up leftover escarole. I had some leftover from making soup and I didn't want to waste it. This salad was a great way to use it up and it turned out really well.
Braylon Cisneros
[email protected]I've never had escarole before, but I was pleasantly surprised by how much I enjoyed this salad. The persimmons and pomegranate seeds added a nice sweetness and crunch. The dressing was also very good.
Atif Nawaz
[email protected]I made this salad for a dinner party and it was a hit! Everyone loved the unique combination of ingredients and the dressing was a perfect complement. I will definitely be making this salad again.
Johanna Velazquez
[email protected]This recipe is a delightful blend of flavors and textures. The escarole is slightly bitter, the persimmons are sweet and juicy, and the pomegranate seeds add a pop of tartness. The vinaigrette is perfectly balanced, with a bright lemon flavor and a s