Fuyu Persimmon Salad

1. 1

   Make the vinaigrette: put diced shallot in a small bowl with a pinch of salt.

2. 2

   Add lemon juice and sherry vinegar and leave to macerate for about 5 minutes.

3. 3

   Stir in olive oil.

4. 4

   Season with additional salt and pepper to taste.

5. 5

   With a sharp paring knife, remove and discard the leafy calyx at the top of each persimmon.

6. 6

   Peel persimmons and cut in half vertically.

7. 7

   Lay persimmons flat side down and cut into 1/2-inch wedges.

8. 8

   Put persimmon wedges and celery slices in a low, wide salad bowl.

9. 9

   Season with salt and pepper.

10. 10

    Whisk vinaigrette, then pour over persimmon and celery and toss to coat well.

11. 11

    Add radicchio and toss lightly.

12. 12

    With a vegetable peeler, shave about 1 ounce of Parmesan in thin strips over salad.

* Per serving · 4 servings · Values may vary.