Persimmon, Pomegranate, And Pistachio Salad With Lemon Honey Vinaigrette From 'Choosing Sides' Recipe

Name: Persimmon, Pomegranate, And Pistachio Salad With Lemon Honey Vinaigrette From 'Choosing Sides'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup fresh lemon juice (about 2 small lemons); 1 tablespoon white wine vinegar; 2 teaspoons honey; 1/3 cup safflower oil (or another mild-flavored oil like vegetable or grapeseed); Pinch of kosher salt; Finely grated zest of 2 small lemons; &nbsp; 2 medium ripe Fuyu persimmons; 1 small pomegranate; 1/2 cup shelled roasted and salted pistachios, chopped; 1 small fennel bulb, very thinly sliced or finely shaved on a mandoline; 6 packed cups (about 6 ounces) mixed greens or arugula

Servings: persons

1/4 cup fresh lemon juice (about 2 small lemons)
1 tablespoon white wine vinegar
2 teaspoons honey
1/3 cup safflower oil (or another mild-flavored oil like vegetable or grapeseed)
Pinch of kosher salt
Finely grated zest of 2 small lemons
&nbsp
2 medium ripe Fuyu persimmons
1 small pomegranate
1/2 cup shelled roasted and salted pistachios, chopped
1 small fennel bulb, very thinly sliced or finely shaved on a mandoline
6 packed cups (about 6 ounces) mixed greens or arugula

1
Whisk the lemon juice, vinegar, and honey together. Drizzle the oil into the juice in a slow, steady stream while whisking rapidly and constantly until the vinaigrette thickens slightly. Add the salt and lemon zest and whisk again to incorporate. Serve immediately or refrigerate in an airtight container for up to 3 days until ready to use. Whisk again to re-emulsify the vinaigrette before using.
2
Use a sharp paring knife to cut the skins off the persimmons and then slice the fruit into very thin rounds (if you have a mandoline, use it set at smaller than 1/8 inch). Line a large platter with the slices. Cut the pomegranate into quarters and tap out the arils, or juicy, edible seeds, from within. You'll have to do some work with your fingers to separate the arils from the peel and white membranes, which you can
3
discard. Toss the pomegranate seeds, pistachios, and fennel with the greens and pile the mixture on top of the persimmons. Drizzle with the vinaigrette and serve.
4
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189

kcal

Calories

Fat

Carbs

Fat Carbs

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup fresh lemon juice (about 2 small lemons), 1 tablespoon white wine vinegar, 2 teaspoons honey, 1/3 cup safflower oil (or another mild-flavored oil like vegetable or grapeseed), and more.

Yes, Persimmon, Pomegranate, And Pistachio Salad With Lemon Honey Vinaigrette From 'Choosing Sides' 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.

Persimmon, Pomegranate, And Pistachio Salad With Lemon Honey Vinaigrette From 'Choosing Sides'

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