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Salad Of Fall Greens With Persimmons And Hazelnuts


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  • 3/4 cup fresh tangerine juice
  • 1 tablespoon grated tangerine peel
  • 3/4 cup vegetable oil
  • 2 tablespoons hazelnut oil (or walnut oil)
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • Freshly-ground black pepper to taste
  • 1 head escarole - (abt 11 oz) torn 2" pieces (abt 12 cups)
  • 1 large watercress bunch stemmed (abt 6 cups)
  • 1 bag mixed baby greens - (5 oz)
  • 2 Fuyu persimmon peeled, halved, and thinly sliced
  • 1/2 cup hazelnuts toasted, and skins rubbed off


Servings 10


Step 1

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.

This recipe yields 10 to 12 servings.

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