Red Oakleaf and Frisée Salad with Persimmons

Red Oakleaf and Frisée Salad with Persimmons

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Prep Time: 10 minutes
Cook Time: 0 minutes
Servings: 10
The skins of hazelnuts can taste bitter, so it is best to remove them before eating. In a small, dry fry pan over medium-low heat, toast the nuts, stirring frequently, until they begin to turn a deeper brown and are fragrant, 3 to 5 minutes. Pour the nuts onto a kitchen towel and fold the towel over them. Let sit for 2 to 3 minutes, then rub the hazelnuts together vigorously inside the towel to loosen the skins. Pour into a colander and shake, letting the skins fall into the sink.


For the vinaigrette:

  • 1⁄3 cup extra-virgin olive oil
  • 2 Tbs. fresh mint leaves
  • 1 1⁄2 Tbs. white wine vinegar or pear vinegar
  • 1 tsp. honey
  • Kosher salt and freshly ground white pepper,
      to taste

  • Leaves from 3 to 4 heads red oakleaf lettuce
  • Leaves from 1 head frisée lettuce
  • 2 Fuyu persimmons, peeled, seeded if necessary
      and cut into thin wedges
  • Seeds from 1⁄2 pomegranate
  • 1⁄2 cup hazelnuts, toasted and skinned


To make the vinaigrette, in a blender, combine the olive oil and mint and puree until smooth. Add the vinegar and honey and blend until incorporated. Pour the vinaigrette into a small bowl and season with kosher salt and white pepper.

Tear the oakleaf and frisée leaves into bite-size pieces and put them in a large bowl. Add the persimmons. Whisk the vinaigrette, add most of it to the salad and toss well to coat. Taste and adjust the amount of the vinaigrette and the seasonings. If serving the salad family style, add the pomegranate seeds and hazelnuts and toss. Or, divide the salad among individual salad plates and sprinkle each serving with pomegranate seeds and hazelnuts. Serve immediately. Serves 8 to 10.

Variation Tip: If you cannot find fresh pomegranates, substitute 1/3 cup dried cranberries.
Adapted from Williams-Sonoma Collection Series, Christmas, by Carolyn Miller (Simon & Schuster, 2003).
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