Radicchio, Persimmon and Shaved Fennel Salad
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
