Posts Tagged ‘Persimmon’

For years I struggled with trying to find an appropriate salad to serve on Thanksgiving Day.  Salad itself presents the problem of necessitating another plate on a crowded table.  However with so many carbs on the table, I like to have a light dish to balance out the meal. This is the salad I’m serving this year.

Escarole, Persimmons, Pomegranate Seeds w/Lemon-Shallot Dressing

3/4 cup freshly squeezed lemon juice (3-4 lemons)

1/4 cup minced shallots

2 TBS grainy mustard

2 TBS chopped fresh marjoram

1 cup extra virgin olive oil

1 tsp coarse salt

1/4 tsp freshly ground pepper

2 heads escarole, washed and torn into bite-size pieces

5 Fuyu persimmons, very thinly sliced

Seeds of 1 pomegranate

Combine the lemon juice, shallots mustard and marjoram in a medium bowl, and whisk to combine.  Slowly add olive oil, whisking constantly, until incorporated.  Season with salt and pepper.

Toss escarole with just enough vinaigrette to coat.  Arrange persimmon slices over greens and sprinkle with pomegranate seeds, if using.  Serve remaining vinaigrette on the side.

Thanksgiving salad, pomegranate seeds

Heart Healthy Too!

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