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Winter Citrus Salad with Persimmon & Pomegranate
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December 22, 2015 Comments Off on Winter Citrus Salad with Persimmon & Pomegranate
To date, this may be my favorite salad yet. Not only is it colorful, but it epitomizes winter, especially the Holidays, to me. Grapefruit, orange, pomegranate, persimmon, radicchio, fennel, watercress & arugula are gorgeous combined on a plate…drizzle the salad with Cranberry Vanilla Vinegar, shaken with a smidge of grapeseed oil, and that’s all this salad needs! If you want to go “skinny” all the way, leave out the grapeseed oil. I also add a touch of sea salt & pepper, and that’s it to this salad. Serve Winter Citrus Salad with Christmas Eve Seafood Pasta for Christmas Eve Dinner. Start with White Truffle Pizza with Truffle Honey & end with Panettone Bread Pudding. That’s all you need for an easy, yet fantastic Christmas Eve Dinner. Cheers!
Recipe type: salad/Holiday cuisine/Valentine's Day fare
1 medium to large head radicchio
1 medium to large bulb fennel
1 bunch or bag arugula
1 bunch watercress
2 navel oranges
2 large ruby red grapefruit
2 Asian persimmon
½ cup cranberry or pomegranate vinegar
splash grapes oil (optional)
freshly ground black pepper
Cut the radicchio thinly into ribbons. Thinly slice the fennel using a mandoline, then cut the slices into strips. Combine both in a bowl.
Rinse & dry the arugula & watercress, cut off the ends, then break/cut in half or into thirds. Combine with the radicchio & fennel. This can be done a day or two ahead.
Using a sharp knife, cut away the peel & most of the pith from the oranges & grapefruit. Slice horizontally into thin slices. Remove all the seeds from the pomegranate. Cut the Asian persimmon into small cubes. Keep all the fruit separated so the pomegranate seeds don't discolor the other fruits.
Time to assemble: divide the radicchio-fennel- greens mixture among 12 salad plates. Divide the oranges & grapefruit slices among the plates, then sprinkle with the persimmon cubes & pomegranate seeds. Just before serving, drizzle cranberry vinegar over each Holiday Salad...you can also add a splash of grapeseed oil to the vinegar, shake really hard in a jar & drizzle over each salad. Finish each Winter Citrus Salad with a little sea salt & pepper, then serve.
If you have time, make a bottle of Cranberry Vanilla Vinegar, making sure that you reserve some of the cooked fruit in the vinegar...the thickness & flavor of the vinegar make it so delicious by itself so you do not need a drop of oil in the salad.