Recipe: Salad of Bitter Greens and Persimmon

based on a recipe in the book Cooking from the Garden

Salad of Bitter Greens and Persimmon

1 cup pecan halves
1/2 tsp. kosher salt
1/8 to 1/4 tsp. cayenne
1/4 tsp. powdered ginger
8 cups escarole, endive, or frisée leaves
2 medium ‘Fuyu’ persimmons, washed and trimmed
2 small blood oranges
1/2 small red onion
1/2 cup crumbled Gorgonzola
1/2 cup olive oil
4 Tbs. lemon juice
1 Tbs. finely grated fresh ginger root
1 tsp. salt
A few grinds black pepper 6 servings

Preheat the oven to 325°F. Combine the pecans, kosher salt, cayenne, and powdered ginger in a small bowl and mix thoroughly. Spread the nuts on a cookie sheet and toast in the oven for about 8 minutes. Set aside to cool.

Wash and dry the greens, rip them into small pieces, and put them in a large mixing bowl. With a sharp knife, cut the persimmons into quarters, then slice each quarter thinly. Add the pieces to the bowl.

Cut away the rind from the blood oranges, carefully trimming off all the white pith. Cut each orange into slices, then each slice in half, removing the white core. Add to the mixing bowl.

Slice the red onion very thin and put in the bowl. Add the Gorgonzola and pecans.

In a small bowl, whisk together the olive oil, lemon juice, grated ginger, salt, and pepper. Pour over the salad, mix thoroughly, and serve immediately.

Support our work by volunteering or making a donation.