FullSizeRenderAren’t persimmons a work of art?  Persimmons may be the most gorgeous fruit I’ve ever seen. That color is just stunning! I even have a dress that color. But I’ll admit, sometimes I don’t quite know what to do with them. They’re sweet and delicious on their own and even make a fabulous table centerpiece, but beyond that, I’m never sure


Instead of going the dessert route and baking them into a cake or a crisp, I wanted to do something savory with them for my early Thanskgiving feast. Since persimmons are almost candy-like in sweetness, I knew pairing them with something sharp and tart would be a good idea. And so was born the most beautifully colorful salad I’ve ever made— Bitter lettuces with Persimmon, Pomegranate, and Walnuts!

I also threw in some sweet butter lettuce and shaved manchego cheese for good measure, then tossed the whole thing with a fig-balsamic vinaigrette. What a perfect salad it was; it hits all the right notes— tart, sweet, crunchy, sharp, and a little bitter from the frisée.  My guests loved it!!

If you’re in the mood to lighten things up post turkey day, this salad is the ticket as well.   It’s a crisp and refreshing counter to all of yesterday’s richness. It would even be fabulous with a bit of sliced turkey breast added on top for protein! Enjoy!

Table Setting w Persimmons


Bitter lettuces with Persimmon, Pomegranate, and Walnuts

Serves 8

  • 5 oz frisée, torn into bite-size pieces
  • 5 oz butter lettuce leaves, torn into bite-size pieces
  • 1 head raddiccio, chopped into 1-inch pieces
  • 1 cup candied walnuts*
  • 3 Fuyu persimmons, cut into 1/2-inch wedges
  • 3/4 cup pomegranate seeds
  • 4 oz manchego cheese, shaved with a vegetable peeler
  • Coarse salt and freshly ground pepper

For the dressing:

  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons fig balsamic vinegar (or regular balsamic)
  • Coarse salt

In a large salad bowl, toss together all salad ingredients, down to the manchego. Season with salt and pepper. In a small bowl, whisk together olive oil and fig balsamic. Season dressing. Drizzle vinaigrette over salad (you may not use it all) and toss to coat. Serve immediately. Enjoy!

* To candy walnuts at home, simply toast walnuts in a small skillet over medium heat, then drizzle with enough maple syrup to coat. Cook until bubbling and syrup is beginning to dry onto walnuts. Remove from pan, season with salt, and let cool.