Persimmon-Walnut Oil Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This simple salad is made special with the use of high-quality ingredients. Choose crisp, globe-shaped Fuyu persimmons, which remain firm even when ripe-making them an ideal ingredient for fall salads. The heart-shaped Hachiya persimmon, which does not become sweet until its flesh is quite soft, is better suited for baking. Ingredients:
3 tablespoons champagne vinegar |
1 tablespoon walnut oil |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
8 cups torn romaine lettuce |
3 fuyu persimmons, peeled, cored, and thinly sliced (about 2 cups) |
Directions:
1. Combine vinegar, oil, salt, and pepper in a large bowl, stirring with a whisk. Add lettuce and persimmons; toss gently to coat.
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