RECIPE
This recipe is a variation of Gwyneth Paltrow’s Persimmon & Chicory Salad, which can be found on the Goop website. The combination of persimmon and rosemary makes for a delightful pairing, and adding bittersweet chicory is a brilliant choice for those who enjoy the distinctive flavor of winter chicories. The earthy, piney flavor of the rosemary complements the sweet blood oranges, which are less acidic than regular oranges.
Chicories love bold companions that enhance their flavor and texture. This salad has it all – saltiness, sourness, sweetness, crunchiness, garlic, and spiciness. It features Treviso radicchio, but any chicory variety will work.
When making this salad, make sure to use the Fuyu variety of persimmons. The Fuyu is a non-astringent variety that is sweet when still firm, making it ideal for slicing thinly.
For the dressing:
½ medium shallot, chopped superfine
1 glove garlic, finely chopped
1 teaspoon lemon zest
1 teaspoon blood orange zest
1 tablespoon finely chopped rosemary leaves
¼ cup white balsamic vinegar
1 tablespoon lemon juice
¼ cup blood orange juice
1 tablespoon honey
¼ cup extra virgin olive oil
1 teaspoon salt
1 teaspoon finely cracked black pepper
pepper
For the salad:
4 cups chicory leaves, torn into large bit size pieces
2 Fuyu persimmons, sliced very thin
½ cup sliced thin red onions
¾ cup shaved Manchego cheese (sub parmesan)
½ cup toasted pistachios (sub walnuts or pecans)
In the meantime, arrange the chicories and onions in a large bowl. When you are ready to eat, toss in enough dressing to coat the leaves and mix well. I like to use my hands to mix, it just does a better job in making sure all the leaves are coated. Add the parmesan and pistachios on top of the salad and serve.
Use the “put it all in a mason jar and shake it like crazy” method for this dressing. This technique results in a perfectly emulsified consistency that is essential for coating the bittersweet chicories in the salad. To slice the persimmons, use a handheld mandolin.
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