Salad Of Fall Greens With Persimmons And Hazelnuts Food

SALAD OF FALL GREENS WITH PERSIMMONS AND HAZELNUTS

Salad of Fall Greens with Persimmons and Hazelnuts image

Categories Salad Fall Persimmon Tangerine Hazelnut Watercress Bon Appétit

Yield Makes 10 to 12 servings

Number Of Ingredients 12

Ingredients

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
1 head escarole (about 11 ounces), torn into 2-inch pieces (about 12 cups)
1 large bunch watercress, stemmed (about 6 cups)
1 5-ounce bag mixed baby greens
2 Fuyu persimmon, peeled, halved, thinly sliced
1/2 cup hazelnuts, toasted, skin rubbed off

Steps:

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.

PEAR, PERSIMMON AND HAZELNUT SALAD

Pear, Persimmon and Hazelnut Salad image

Provided by Christine Muhlke

Categories easy, weekday, salads and dressings

Time 1h

Yield Serves 6

Number Of Ingredients 12

Ingredients

1 tablespoon minced shallot
2 tablespoons sherry vinegar
Salt
freshly ground pepper
6 tablespoons hazelnut oil (see note)
3 Bosc pears, cored and cut into 1/8-inch slices (see note)
6 fuyu persimmons, peeled, cored and cut into ¼-inch slices
3 endive, cored and cut into 1-inch slices
Mache or watercress, if desired
1/4 cup roasted hazelnuts
1/4 cup crumbled Stilton
1/4 cup pomegranate seeds

Steps:

Macerate the shallot in sherry vinegar and a pinch of salt and pepper for an hour or more. Add hazelnut oil; taste and adjust seasoning.
Just before serving, toss pears, persimmons and endive in a bowl and dress with vinaigrette. Season to taste. Serve over greens, if using, and sprinkle with hazelnuts, Stilton and pomegranate seeds.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 18 grams, Carbohydrate 28 grams, Fat 21 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 439 milligrams, Sugar 11 grams

BUTTER LETTUCE, PERSIMMON, FETA, AND HAZELNUT SALAD

Butter Lettuce, Persimmon, Feta, and Hazelnut Salad image

Categories Salad Leafy Green No-Cook Vegetarian Quick & Easy Feta Fall Persimmon Hazelnut Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons Sherry wine vinegar
1 tablespoon minced shallot
1 1/2 teaspoons Dijon mustard
1/3 cup olive oil
1 large head of butter lettuce or Boston lettuce, torn into bite-size pieces
3 medium-size firm but ripe Fuyu persimmons, peeled, halved, sliced
1/2 cup crumbled feta cheese
1/4 cup chopped toasted hazelnuts

Steps:

Combine vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
Place lettuce in large bowl; toss with dressing. Gently toss in persimmons, cheese, and nuts. Season salad to taste with salt and pepper.

GREEN PAPAYA SALAD

Green Papaya Salad image

In Isan (and the rest of Thailand), green papaya salad is called som tum, with "som" meaning "sour" and "tum" referring to the pounding sound of the large pestle used to crush ingredients. It is eaten by itself as a snack, or with marinated grilled beef and chicken.

Provided by Julia Moskin

Categories quick, salads and dressings, appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 large or 2 small cloves garlic, peeled
1/4 teaspoon salt
1 tablespoon dry-roasted salted peanuts, more for garnish
2 fresh bird chilies or serrano chilies, sliced
1/2 teaspoon raw sugar or white sugar
1 tablespoon dried shrimp (optional)
2 tablespoons fresh lime juice
1 to 2 tablespoons fish sauce (nam pla), to taste
2 plum tomatoes, 1 large round tomato, or 8 grape tomatoes, coarsely chopped
1/2 pound long beans, trimmed and cut into 1 1/2-inch lengths (optional)
1 small to medium green (unripe) papaya (see Note)
Lettuce for serving (optional)

Steps:

In a blender or mortar, blend or pound garlic, salt, peanuts, chilies, sugar and shrimp (if using) into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Use a spoon (or the mortar) to lightly crush tomatoes and beans (if using), then add to bowl and mix lightly.
Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. There should be 4 to 6 cups.
Add papaya to bowl and lightly but thoroughly toss together. Taste for seasoning. Mound in a bowl (if desired, line bowl with lettuce leaves beforehand). Sprinkle with peanuts and serve.

Nutrition Facts : @context http, Calories 36, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 360 milligrams, Sugar 6 grams

ARUGULA PERSIMMON PEAR SALAD

Arugula Persimmon Pear Salad image

A wonderful salad for fall!

Provided by leesean

Categories Salad Green Salad Recipes Arugula Salad Recipes

Time 15m

Yield 2

Number Of Ingredients 10

Ingredients

1 teaspoon Dijon mustard
½ lemon, juiced
¼ cup olive oil
1 shallot, minced
1 persimmon, sliced
1 pear, sliced
½ cup walnut pieces, toasted
1 bunch arugula
1 tablespoon shaved Parmesan cheese
salt and pepper to taste

Steps:

Whisk the mustard, lemon juice, olive oil, and shallot in a bowl. Add the sliced persimmon, pear, walnuts, and arugula and mix well to coat.
Shave Parmesan cheese on top of the salad and season to taste with salt and pepper.

Nutrition Facts : Calories 526.6 calories, Carbohydrate 30.7 g, Cholesterol 2.2 mg, Fat 45.1 g, Fiber 7.5 g, Protein 9.3 g, SaturatedFat 5.8 g, Sodium 140.2 mg, Sugar 10.8 g

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