Recipe: Mixed Chicories with Persimmons


From Martha Stewart

Ingredients

1/2 cup extra-virgin olive oil 3 tablespoons red-wine vinegar Coarse salt 2 pounds mixed chicories, such as radicchio, Radicchio di Treviso, Palla Rossa, and frisee, torn into 1-inch pieces (18 cups) 1 cup walnuts, toasted and coarsely chopped 3 Fuyu persimmons, peeled and cut into 1/2-inch wedges 3/4 cup pomegranate seeds Coarse salt and freshly ground pepper

Method

Make the dressing: Gradually whisk oil into vinegar in a small bowl. Season with salt. Make the salad: Toss chicories, walnuts, persimmons, and pomegranate seeds in a large bowl. Add vinaigrette, and toss to coat. Season with salt and pepper.

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