Recipe: Endive Salad with Persimmons & Pomegranate
This story originally appeared in the Spring issue of Cincinnati Health & Life Magazine
- ¾ cup pistachios
- 4 heads red or white Belgian endive
- 1 large pomegranate
- 2 Fuyu persimmons
- Grated zest and juice of 1 lemon
- 1 tsp. champagne vinegar
- Salt and freshly ground pepper
- ½ cup extra-virgin olive oil
- 8 oz. feta cheese, crumbled
In a small dry frying pan, toast the pistachios over medium-low heat, stirring, until fragrant and starting to brown, about 5 minutes. Pour onto a plate to cool, then chop coarsely and set aside.
Trim the ends from the endive, separate the leaves, and place in a large bowl. Seed the pomegranate and pat the seeds dry. Using a mandoline or a very sharp knife, slice the persimmons into thin slices.
Add the pomegranate seeds, persimmons, cheese and pistachios to the endive leaves.
To make the vinaigrette, in a small bowl, whisk together the lemon zest and juice, and vinegar. Season to taste with salt and pepper. Add the oil in a thin stream, whisking constantly until the dressing is smooth.
Drizzle the vinaigrette over the salad and gently toss. Season with additional salt and pepper and serve.
Look for the Fuyu variety of persimmons, which are sweet and firm, and easy to cut very thin. Any salty or tangy cheese will do; try using fresh goat cheese or ricotta salata in place of the feta.
Last Updated: April 17, 2017