Radicchio, Persimmon and Shaved Fennel Salad
Prep Time:
20 minutes
Cook Time:
0 minutes
Servings:
6
Quintessential fall ingredients—radicchio, frisée, persimmon and fennel—come together in this gorgeous salad, which gets an extra pop of color from pomegranate seeds and crunch from pepitas (pumpkin seeds).
Ingredients:
For the vinaigrette:
- 1/3 cup (3 fl. oz./80 ml) extra-virgin olive oil
- 3 Tbs. Champagne vinegar
- 1 tsp. sugar
- Kosher salt and freshly ground pepper
1 head radicchio, cored and coarsely chopped- 1 head frisée, coarsely chopped
- 1/2 fennel bulb, trimmed, cored and thinly shaved
- 1 Fuyu persimmon, thinly sliced
- 2 Tbs. pomegranate seeds
- 2 Tbs. toasted pepitas
Directions:
To make the vinaigrette, in a small bowl, whisk together the olive oil, vinegar, sugar and a pinch each of salt and pepper. Taste and adjust the seasoning.
In a large bowl, toss together the radicchio, frisée, fennel and persimmon. Add the vinaigrette and toss gently to coat. Transfer to a serving platter and garnish with the pomegranate seeds and pepitas. Serve immediately. Serves 6.
Williams-Sonoma Test Kitchen
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