Fuyu Persimmon and Fennel Salad with Hazelnuts

Fuyu Persimmon and Fennel Salad with Hazelnuts
Photo by Scott Phillips


  • 6 Tbs. fresh orange juice
  • 2 medium bulbs fennel, trimmed, cored, and very thinly sliced or shaved with a mandoline or vegetable peeler
  • 1/3 cup lightly packed fresh flat-leaf parsley leaves, coarsely torn if large
  • 2 Tbs. white wine vinegar
  • ½ cup shaved Parmigiano-Reggiano
  • ½ cup extra-virgin olive oil
  • 2 Tbs. minced shallot
  • + 5 more ingredients
    • ½ cup toasted, peeled hazelnuts, chopped
    • 4 medium ripe Fuyu persimmons, peeled, quartered, cored, and thinly sliced
    • Kosher salt
    • 2 tsp. finely grated orange zest
    • Freshly ground black pepper

Put the orange juice, vinegar, shallot, zest, and 1/4 tsp. salt in a small bowl and let sit for 15 to 30 minutes to soften the shallot and meld the flavors. Gradually whisk in the oil. In a large bowl, toss the persimmons, fennel, and parsley with enough of the vinaigrette to coat (you may not n...

View full recipe at Fine Cooking


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