Honey’s antimicrobial properties have been demonstrated in vitro, and it has been found to have antifungal, antiinflammatory, and antioxidant activity as well. Honey has also been shown to exert a cardioprotective effect in rats, and antibacterial Medihoney® has been shown to be effective against various multiresistant microorganisms.
This week’s recipe for Persimmon, Pomegranate, and Pistachio Salad with Lemon Honey Vinaigrette melds sweet honey and persimmon with tart pomegranate and crunchy pistachios. 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.
“The discovery of a new dish does more for the happiness of mankind than the discovery of a star.”
– Anthelme Brillat-Savarin
Persimmon, Pomegranate, and Pistachio Salad with Lemon Honey Vinaigrette
Choosing Sides: From Holidays to Every Day, 130 Delicious Recipes to Make the Meal, Tara Matazara Desmond (2013)
Notes
Chopped Medjool dates are a nice addition to the salad.
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 (this is the squat, non-astringent variety)
- 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 also just toss everything together with the vinaigrette.)