Pomegranate, Persimmon And Pecan Salad
serves 8
The bright flavors of this beautiful salad make a refreshing counterpoint to rich holiday foods.
Read more about this recipe at The Washington Post.
1/2 cup pecan pieces, toasted
1 large pomegranate
4 ribs celery, preferably inner white ribs, with leaves
2 small Fuyu persimmons (or 1 large)
8 ounces mixed baby salad greens, washed and spun dry
1 large lemon, zest grated in long tendrils (with a zester or vegetable peeler)
1 tablespoon extra-virgin olive oil
1/4 to 1/2 cup crumbled feta cheese (optional)
prep: 25 minutes
total: 25 minutes
mandoline
large salad bowl
baking sheet
1. Spread pecans on a baking sheet and place in a 350F oven, shaking the sheet occasionally, for 8 to 10 minutes. Watch carefully; nuts burn quickly.
2. To remove the pomegranate seeds, make a cut near the blossom end of the fruit, submerge the pomegranate in a bowl of water and pull the fruit apart with your fingers. The seeds will sink to the bottom of the bowl. Discard the fruit; drain the seeds and set aside; there should be about 1/2 cup.
3. Use a mandoline or a V-slicer to cut the peeled celery on the diagonal into paper-thin slices, then transfer to a large salad bowl along with any of the celery leaves. Core the persimmons, cut them vertically into quarters and then crosswise into 1/4-inch slices; add them to the bowl, along with the toasted pecans, salad greens, reserved pomegranate seeds and strands of lemon zest. Drizzle in the oil, squeeze in some lemon juice to taste and season with kosher salt and pepper to taste. Toss to combine and sprinkle with cheese to taste, if desired. Serve immediately.
Adapted from "The Santa Monica Farmers' Market Cookbook," by Amelia Saltsman.
