Shaved Fennel Persimmon And Walnut Salad Recipe

Name: Shaved Fennel Persimmon And Walnut Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad; 1 large or 2 small fennel bulbs, trimmed and sliced paper thin; 2 persimmons, sliced paper thin; 3 cups arugula; 1/2 cup walnuts, roughly chopped; Lemon-Walnut Vinaigrette; 2 tablespoons lemon juice; 1 1/2 teaspoons Dijon mustard; 1/2 tablespoon maple syrup (or more to taste); 2 tablespoons toasted walnut oil; sea salt (to taste

Servings: persons

Salad
1 large or 2 small fennel bulbs, trimmed and sliced paper thin
2 persimmons, sliced paper thin
3 cups arugula
1/2 cup walnuts, roughly chopped
Lemon-Walnut Vinaigrette
2 tablespoons lemon juice
1 1/2 teaspoons Dijon mustard
1/2 tablespoon maple syrup (or more to taste)
2 tablespoons toasted walnut oil
sea salt (to taste

1
Prepare the Lemon-Walnut Vinaigrette by whisking together the lemon juice, Dijon mustard, maple syrup, and walnut oil. Taste and sweeten with additional maple syrup, to taste.
2
Toast the walnuts in a skillet over medium heat for about 3 to 5 minutes or until lightly fragrant.
3
Slice the fennel and persimmons thinly in a food processor or with a sharp knife. For the fennel, cut off the stalks and trim the ends. Cut the fennel in half lengthwise, remove the core (save for snacking), and slice the fennel crosswise into paper thin wisps. For the persimmons, cut them in half lengthwise and slice thinly into half moons.
4
In a large salad bowl, toss the shaved fennel with half of the vinaigrette and let it sit for 10 to 15 minutes. Add the persimmons, arugula, and walnuts to the fennel. Gently toss the salad with as much of the remaining vinaigrette as you'd like and season lightly with sea salt. Serve immediately.
5
Note: Slice the fennel and persimmons as thinly as possible. I have a dim view of mandolines so I would recommend a food processor with a shredding/slicing attachment or a sharp knife and some patience. About an eighth of an inch or thinner is best for both the fennel and the persimmons. You may substitute the walnut oil with olive oil, avocado oil, or a different nut oil.

153

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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 11 ingredients. The key ingredients include: Salad, 1 large or 2 small fennel bulbs, trimmed and sliced paper thin, 2 persimmons, sliced paper thin, 3 cups arugula, and more.

Yes, Shaved Fennel Persimmon And Walnut 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.

Shaved Fennel Persimmon And Walnut Salad

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