Mixed Chicories With Persimmons
- For the Dressing
- 1/2 cup extra-virgin olive oil
- 3 tablespoons red-wine vinegar
- Coarse salt
- For the Salad
- 2 pounds mixed chicories, such as radicchio,
- Radicchio di Treviso, Palla Rossa, and frisee, torn into 1-inch pieces (18 cups)
- 1 cup walnuts, toasted and coarsely chopped
- 3 Fuyu persimmons, peeled and cut into 1/2-inch wedges
- 3/4 cup pomegranate seeds
- Coarse salt and freshly ground pepper
- Make the dressing: Gradually whisk oil into vinegar in a small bowl. Season with salt.
- Make the salad: Toss chicories, walnuts, persimmons, and pomegranate seeds in a large bowl. Add vinaigrette, and toss to coat. Season with salt and pepper.
dressing, extravirgin olive oil, redwine vinegar, salt, salad, mixed chicories, radicchio, walnuts, persimmons, pomegranate seeds, salt
Taken from www.epicurious.com/recipes/member/views/mixed-chicories-with-persimmons-52954701 (may not work)