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Pomegranates are packed with vitamin C and phytonutrients that enhance skin health and may even help prevent cancer.
This week’s recipe mixes sweet persimmon with tangy lemon and tart pomegranate in a delicious fruity salad. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She began sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic and it has since become a company tradition.
“Cooking is like love. It should be entered into with abandon or not at all.”
– Harriet Van Horne
Persimmon, Pomegranate, and Pistachio Salad with Lemon Honey Vinaigrette
Category
CCSA Blog
Healthy Eating
Choosing Sides: From Holidays to Every Day, 130 Delicious Recipes to Make the Meal
Tara Matazara Desmond (2013)
Ingredients
- Vinaigrette
- ¼ cup fresh lemon juice (~2 small lemons)
- 1 Tbsp white wine vinegar
- 2 teaspoons honey
- ⅓ cup safflower oil (another mild-flavored oil can be substituted)
- 1 pinch kosher salt
- Zest from 2 small lemons (Meyer lemons preferred)
- Salad
- 2 Fuyu persimmons
- 1 small pomegranate
- ½ cup shelled, roasted, salted pistachios, chopped
- 1 small fennel bulb, very thinly sliced or finely shaved on a mandoline
- 6 packed cups mixed greens or arugula
Instructions
- Vinaigrette
- Whisk the lemon juice, vinegar, and honey together. Drizzle the oil into the juice in a slow, steady stream while whisking rapidly and constantly until the vinaigrette thickens slightly. Add the salt and lemon zest and whisk again to incorporate. Serve immediately or refrigerate in an airtight container for up to 3 days. Whisk again to re-emulsify the vinaigrette before using.
- Salad
- If using a sharp paring knife, slice the persimmons into very thin rounds; if using a mandoline, set to less than ⅛-inch thick slices. Line a large platter with the persimmon slices. Cut the pomegranate into quarters and separate out the arils (red, juicy, edible seeds) from the peel and white membranes. Toss the pomegranate seeds, pistachios, and fennel with the greens and pile the mixture on top of the persimmon slices. Drizzle with the vinaigrette and serve. (Note: You can just toss everything together with the vinaigrette.)
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