Radish, Persimmon & Tomato Salad with Yuzu-Honey Vinaigrette

Radish, Persimmon & Tomato Salad

with Yuzu-Honey Vinaigrette

15 MIN
$10.99 Serves 2-4
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. This vibrant salad combines crisp romaine, radish, juicy tomatoes, and persimmon—an autumn fruit known for its delicate flavor. We're jazzing it up with an aromatic vinaigrette made with scallions, sweet honey, and yuzu kosho for a bit of spicy citrus flavor.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    270 Cals (est.)
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fresh
ingredients
Radish, Persimmon & Tomato Salad with Yuzu-Honey Vinaigrette
Title
  • 1 Persimmon
  • 3 oz Radishes
  • 1 Romaine Lettuce Heart
  • 2 Scallions
  • 4 oz Grape Tomatoes
  • 1 Tbsp Yuzu Kosho
  • 1 Tbsp Honey
  • 3 Tbsps Roasted Peanuts
  • 1 Tbsp Rice Vinegar
time-saving
tips & techniques
step-by-step
instructions
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Roughly chop the lettuce. Core the persimmon; halve lengthwise, then thinly slice. Halve the radishes lengthwise, then thinly slice crosswise. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a large bowl, combine the yuzu kosho, vinegar, half the honey (you will have extra), sliced white bottoms of the scallions, and 1 tablespoon of olive oil. Season with salt and pepper. Whisk to combine. Roughly chop the peanuts.

2 Make the salad & serve your dish

To the bowl of yuzu-honey vinaigrette, add the chopped lettuce, sliced persimmon, sliced radishes, and halved tomatoes. Season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the chopped peanuts and sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Roughly chop the lettuce. Core the persimmon; halve lengthwise, then thinly slice. Halve the radishes lengthwise, then thinly slice crosswise. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a large bowl, combine the yuzu kosho, vinegar, half the honey (you will have extra), sliced white bottoms of the scallions, and 1 tablespoon of olive oil. Season with salt and pepper. Whisk to combine. Roughly chop the peanuts.

2 Make the salad & serve your dish

To the bowl of yuzu-honey vinaigrette, add the chopped lettuce, sliced persimmon, sliced radishes, and halved tomatoes. Season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the chopped peanuts and sliced green tops of the scallions. Enjoy!

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