WATERCRESS SALAD WITH PERSIMMONS AND HAZELNUTS
Serve this light and delicious watercress, persimmon, and hazelnut salad -- it's a great meal on its own or as a starter.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together shallot, orange juice, vinegar, honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slowly whisk in oils until mixture is emulsified; season with salt and pepper.
- Add red endive and watercress to bowl with dressing; lightly toss. Add hazelnuts and transfer salad to a large chilled platter. Place persimmon wedges and cheese around edge of platter; serve immediately.
WATERCRESS AND PERSIMMON SALAD WITH CHAMPAGNE VINAIGRETTE
Fuyu persimmons, which resemble tomatoes in shape, are best enjoyed while still firm and slightly crisp. The sweet, meaty wedges make a gorgeous counterpoint to the tangle of peppery greens.
Provided by Lillian Chou
Categories Holiday 2018 Christmas Christmas Eve New Year's Eve Thanksgiving Winter Fall Appetizer Salad Persimmon Watercress Tree Nut Free Wheat/Gluten-Free Peanut Free Dairy Free
Yield 8 servings
Number Of Ingredients 6
Steps:
- Whisk together vinegar, shallot, zest, 1/2 tsp salt, and 1/4 tsp pepper in a small bowl. Add oil in a slow stream, whisking until combined well.
- Peel persimmons and cut into 1/3-inch-thick wedges. Toss watercress with persimmons and enough vinaigrette to coat, then season with salt and pepper.
- Do Ahead
- Vinaigrette can be made 1 day ahead and chilled.
SALAD OF FALL GREENS WITH PERSIMMONS AND HAZELNUTS
Categories Salad Fall Persimmon Tangerine Hazelnut Watercress Bon Appétit
Yield Makes 10 to 12 servings
Number Of Ingredients 12
Steps:
- Boil tangerine juice and tangerine peel in heavy small saucepan over medium-high heat until reduced to 1/4 cup, about 5 minutes. Transfer to medium bowl. Whisk in next 5 ingredients. Season dressing with pepper. (Can be made 1 day ahead. Cover; chill. Rewhisk before using.)
- Place all greens and half of persimmon slices in large bowl. Add dressing and toss to coat. Divide salad among plates. Top each with remaining persimmon slices and hazelnuts and serve.
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- Heat a skillet to medium and cook prosciutto until crispy on both side, about 3-4 minutes per side. Remove from skillet and add walnuts, brown sugar, cayenne, and whiskey (or water). Cook, stirring, until sugar has dissolved and coated walnuts, about 5 minutes. Remove from heat and set aside.
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