Recipe: Mixed Chicories with Persimmons

From Martha Stewart


1/2 cup extra-virgin olive oil

3 tablespoons red-wine vinegar

Coarse salt

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.

RecipesLael GerhartComment