Frisée Salad with Persimmons, Dates, and Almonds

Frisée Salad with Persimmons, Dates, and Almonds
Photo by Randy Mayor

Ingredients

  • 3 tablespoons sliced almonds, toasted
  • 3 tablespoons sliced almonds, toasted
  • 3 cups peeled and thinly sliced quartered ripe Fuyu persimmons (about 3)
  • 3 cups peeled and thinly sliced quartered ripe Fuyu persimmons (about 3)
  • 1 ripe Fuyu persimmon, peeled and chopped (about 7 ounces)
  • 8 pitted dates, chopped (about 1/4 cup)
  • 2 tablespoons white wine vinegar
  • + 33 more ingredients
    • 8 pitted dates, chopped (about 1/4 cup)
    • 3 tablespoons sliced almonds, toasted
    • 6 cups frisée or bagged mâche salad greens
    • 1 teaspoon extra-virgin olive oil
    • 1 ½ cups thinly sliced leek (about 1 large), divided
    • ½ teaspoon kosher salt
    • 6 cups frisée or bagged mâche salad greens
    • 1 ½ cups thinly sliced leek (about 1 large), divided
    • 1 ½ cups thinly sliced leek (about 1 large), divided
    • 1 ripe Fuyu persimmon, peeled and chopped (about 7 ounces)
    • 1 ripe Fuyu persimmon, peeled and chopped (about 7 ounces)
    • ½ teaspoon kosher salt
    • ½ teaspoon kosher salt
    • 3 tablespoons water
    • 8 pitted dates, chopped (about 1/4 cup)
    • 3 tablespoons water
    • 3 tablespoons sliced almonds, toasted
    • 3 cups peeled and thinly sliced quartered ripe Fuyu persimmons (about 3)
    • 1 ½ cups thinly sliced leek (about 1 large), divided
    • 3 cups peeled and thinly sliced quartered ripe Fuyu persimmons (about 3)
    • 6 cups frisée or bagged mâche salad greens
    • 1 teaspoon extra-virgin olive oil
    • 1 teaspoon extra-virgin olive oil
    • 3 tablespoons water
    • 1 ripe Fuyu persimmon, peeled and chopped (about 7 ounces)
    • ½ teaspoon kosher salt
    • 6 cups frisée or bagged mâche salad greens
    • 8 pitted dates, chopped (about 1/4 cup)
    • 2 tablespoons white wine vinegar
    • 2 tablespoons white wine vinegar
    • 1 teaspoon extra-virgin olive oil
    • 3 tablespoons water
    • 2 tablespoons white wine vinegar

1. Place 1 tablespoon leek in blender. Place 3 tablespoons water and the next 4 ingredients (through chopped persimmon) in blender; process until smooth.2. Combine frisée and remaining leek in a large bowl, and toss with dressing. Place 1 cup frisée mixture on each of 8 plates. Top each serving w...

View full recipe at My Recipes

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