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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Badboi Korizee
[email protected]This salad looks delicious. I can't wait to try it.
BLESSED OKPARA
[email protected]I love the colors in this salad. It's so vibrant and festive.
Daauud Muuse
[email protected]This salad is a great make-ahead dish. It's perfect for a party or potluck.
gift bassey
[email protected]I've made this salad several times and it's always a hit. It's a great way to showcase seasonal produce.
Agera Sewuese
[email protected]This salad is beautiful and delicious. I love the combination of flavors and textures.
Lken Art
[email protected]I'm not a huge fan of persimmons, but I really enjoyed this salad. The dressing is so good that it makes the persimmons taste amazing.
Ahmed Shady
[email protected]This salad is a great way to use up leftover persimmons and pomegranates. It's also a healthy and refreshing dish that's perfect for a light lunch or dinner.
Makobela France
[email protected]I love this salad! It's so easy to make and it's always a hit with my guests. The combination of flavors is amazing, and the dressing is to die for.
TrAp KiNg
[email protected]This salad is a beautiful and delicious way to enjoy the flavors of fall. The persimmons and pomegranates are perfectly ripe and juicy, and the arugula and hazelnuts add a nice crunch and nutty flavor. The dressing is light and flavorful, and it ties