Persimmon Salad with Fig & Shallot Vinaigrette
Thanksgiving

Persimmon Salad

with Fig & Shallot Vinaigrette

10 MIN
$9.99 2-4 Servings
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From the Test Kitchen

This vibrant salad features sweet persimmon and crunchy radishes—served over a bed of soft butter lettuce and drizzled with a savory-sweet vinaigrette. A sprinkle of romano cheese and some roasted almonds lends a bit of tangy flavor and pleasant crunch.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    270 Cals (est.)
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fresh
ingredients
Persimmon Salad with Fig & Shallot Vinaigrette
Title
  • 1 Persimmon
  • 1 head Butter Lettuce
  • ¼ cup Grated Romano Cheese
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Fig Spread
  • 2 Tbsps Sliced Roasted Almonds
  • 1 Shallot
  • 3 oz Radishes
time-saving
tips & techniques
step-by-step
instructions
1 Prepare the ingredients

Wash and dry the fresh produce. Peel and small dice the shallot. Cut off and discard the root end of the lettuce; separate the leaves. Core the persimmon; halve lengthwise, then thinly slice. Halve the radishes lengthwise, then thinly slice crosswise.

2 Make the vinaigrette & serve your dish

In a bowl, whisk together the diced shallot, fig spread, vinegar, and 1 tablespoon of olive oil; season with salt and pepper. Serve the lettuce leaves topped with the sliced persimmon and sliced radishes. Drizzle with the vinaigrette. Garnish with the cheese and almonds. Enjoy!

Tips from Home Chefs

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Persimmon Salad

1 Prepare the ingredients

Wash and dry the fresh produce. Peel and small dice the shallot. Cut off and discard the root end of the lettuce; separate the leaves. Core the persimmon; halve lengthwise, then thinly slice. Halve the radishes lengthwise, then thinly slice crosswise.

2 Make the vinaigrette & serve your dish

In a bowl, whisk together the diced shallot, fig spread, vinegar, and 1 tablespoon of olive oil; season with salt and pepper. Serve the lettuce leaves topped with the sliced persimmon and sliced radishes. Drizzle with the vinaigrette. Garnish with the cheese and almonds. Enjoy!

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