Salad of Fall Greens with Persimmons Recipe


1/4 cup orange juice (or 1/2 cup fresh orange juice reduced to 1/4 cup)

1/2 cup rice bran oil

2 Tablespoons toasted Hazelnut Oil or Walnut Oil

2 Tablespoons Mandarin Olive Oil (or other citrus olive oil)

2 Tablespoons balsamic - 6 year La Vecchia is ideal

1/8 teaspoon ground cinnamon

sea salt and freshly ground pepper to taste

1/2 head of escarole - torn into 2-inch pieces

1 bunch watercress - thick stems trimmed

1/2 bag mixed baby greens

1 ripe Fuyu Persimmon - peeled, halved, thinly sliced, divided

1/4 cup hazelnuts - toasted, skinned


Salad of Fall Greens with Persimmons and Hazelnut Oil Recipe

This recipe has a great balance of citrus and nut oil flavors. They seems to balance each other nicely. The original recipes called for fresh tangerine juice and tangerine peel -- but I substituted Etruria's Mandarin Olive Oil for the peel, and then used orange juice instead -- with fabulous results. If persimmon is not available, you can substitute mango or seeded papaya.

This recipe is adapted from The Bon Appetit Cookbook (Conde Naste, 2006)

1. If using fresh orange juice, place juice in a heavy small saucepan over medium heat until reduced to 1/4 cup - about 3-5 minutes. Transfer juice to medium bowl. Add next 5 ingredients and whisk. Add salt and pepper to taste.

2. Place all greens and half of the persimmon sliced in a large bowl. Add dressing and toss to coat. Divide among salad plates, top each salad with the remaining persimmon and toasted hazelnuts, and serve.

serves 4