Fuyu Persimmon and Fennel Salad with Hazelnuts

Fuyu Persimmon and Fennel Salad with Hazelnuts
Photo by Scott Phillips

Ingredients

  • 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

Comments


Best Wine Deals

See More Deals





Snooth Media Network