Fuyu Persimmon Salad – a delicious recipe with shallot, Salt, lemon juice, sherry vinegar, extra-virgin olive oil, persimmons. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Make the vinaigrette: put diced shallot in a small bowl with a pinch of salt.
2
Add lemon juice and sherry vinegar and leave to macerate for about 5 minutes.
3
Stir in olive oil.
4
Season with additional salt and pepper to taste.
5
With a sharp paring knife, remove and discard the leafy calyx at the top of each persimmon.
6
Peel persimmons and cut in half vertically.
7
Lay persimmons flat side down and cut into 1/2-inch wedges.
8
Put persimmon wedges and celery slices in a low, wide salad bowl.
9
Season with salt and pepper.
10
Whisk vinaigrette, then pour over persimmon and celery and toss to coat well.
11
Add radicchio and toss lightly.
12
With a vegetable peeler, shave about 1 ounce of Parmesan in thin strips over salad.
140
kcal
Calories
15
g
Fat
2
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 shallot, finely diced, Salt and pepper, 2 tablespoons lemon juice, 1 tablespoon sherry vinegar, and more.
Yes, Fuyu Persimmon Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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