Best Persimmons And Roasted Chicories With Shallot Vinaigrette Recipes

MIXED CHICORIES WITH PERSIMMONS

Mixed Chicories with Persimmons image

Winter lettuces are heartier than most everyday salad greens and have a pleasantly bitter flavor. They stand up well to crunchy walnuts and sweet-tart winter fruits.

Provided by Martha Stewart

Time 15m

Number Of Ingredients 8

Ingredients

1/2 cup extra-virgin olive oil
3 tablespoons red-wine vinegar
Coarse salt
2 pounds mixed chicories, such as radicchio, Radicchio di Treviso, Palla Rossa, and frisee, torn into 1-inch pieces (18 cups)
1 cup walnuts, toasted and coarsely chopped
3 Fuyu persimmons, peeled and cut into 1/2-inch wedges
3/4 cup pomegranate seeds
Coarse salt and freshly ground pepper

Steps:

Make the dressing: Gradually whisk oil into vinegar in a small bowl. Season with salt.
Make the salad: Toss chicories, walnuts, persimmons, and pomegranate seeds in a large bowl. Add vinaigrette, and toss to coat. Season with salt and pepper.

PERSIMMONS AND ROASTED CHICORIES WITH SHALLOT VINAIGRETTE

Persimmons and Roasted Chicories with Shallot Vinaigrette image

Sweet persimmons are paired with chicories, a family of cold-season plants that include escarole, radicchio, and-at least culinarily speaking-endives in this special-occasion salad. It feeds a crowd and to make it a crowd pleaser, the chicories are roasted to tame their slighty bitter flavor. Pops of jewel-toned pomegranate arils and inky oil-cured olives provide a fresh and briny acidity (and major curb appeal).

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 1h

Yield Serves 10 to 12

Number Of Ingredients 15

Ingredients

4 pounds mixed chicories, such as speckled radicchio, Treviso, and endive (6 to 8 heads, depending on size)
1 small clove garlic, minced
Kosher salt and freshly ground pepper
1 small shallot, finely chopped (1/4 cup)
Pinch of sugar
3 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1/2 cup plus 1 tablespoon extra-virgin olive oil
4 thyme sprigs
3 Fuyu persimmons, halved and sliced into thin wedges (2 cups)
1 1/2 cups pomegranate arils (from 2 large)
2 tablespoons fresh lemon juice
1/2 cup oil-cured black olives, pitted and torn into 1/2-inch pieces
1/4 cup lightly packed fresh mint leaves, torn if large
1/4 cup lightly packed fresh parsley leaves, torn

Steps:

Wash chicories, then trim and quarter lengthwise (or cut into sixths if large); do not pat dry. Sprinkle garlic with a pinch of salt; mash into a paste with the side of a knife; transfer to a non-reactive bowl with shallot, sugar, vinegar, 3/4 teaspoon salt, and a pinch of pepper; let stand 10 minutes. Whisk in mustard, then 1/2 cup oil. Season with salt and pepper. (Vinaigrette can be refrigerated in an airtight container up to 3 days. Return to room temperature before using).
Preheat oven to 375°F. On a rimmed baking sheet, toss chicories with remaining 1 tablespoon oil and thyme; season with salt and pepper and spread in a single layer. Roast, turning once halfway through, until chicories are crisp-tender and charred in places, 25 to 30 minutes. Let cool slightly.
Meanwhile, combine persimmons, pomegranate arils, and lemon juice in a large bowl. Add olives, herbs, and half of vinaigrette. Toss to combine; season with salt and pepper.
Arrange chicories on a serving platter and drizzle with remaining vinaigrette. Spoon fruit mixture evenly over chicories and serve immediately.

CHAMPAGNE-SHALLOT VINAIGRETTE

Champagne-Shallot Vinaigrette image

This vinaigrette is perfect on our Red Lettuce, Asian Pear, and Mint Salad.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes about 1/2 cup

Number Of Ingredients 6

Ingredients

1 small shallot, minced
1 tablespoon champagne vinegar
1 teaspoon fresh lemon juice
Pinch of coarse salt
1/2 cup extra-virgin olive oil
Freshly ground pepper, to taste

Steps:

Stir together shallot, vinegar, lemon juice, and salt in a small bowl, and let stand for 10 minutes. Pour in oil in a slow, steady stream, whisking until emulsified. Season with pepper.

ROASTED SHALLOT VINAIGRETTE

Roasted Shallot Vinaigrette image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Vegetables

Yield Makes 1/2 cup

Number Of Ingredients 7

Ingredients

6 to 8 cloves garlic
1 shallot, peeled and halved
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon freshly squeezed lemon juice

Steps:

Preheat oven to 400 degrees. Place garlic and shallot on a piece of parchment paper-lined foil, drizzle with oil, and season with salt and pepper. Wrap package to enclose, and roast until garlic and shallot are very soft, about 45 minutes. Set aside to cool. Remove garlic from each clove, and peel shallot.
In the bowl of a food processor, combine roasted garlic and shallot, balsamic vinegar, mustard, and lemon juice. With machine running, drizzle in oil; process until incorporated. Season with salt and pepper.

ESCAROLE WITH PERSIMMONS, POMEGRANATE SEEDS, AND LEMON-SHALLOT VINAIGRETTE

Escarole with Persimmons, Pomegranate Seeds, and Lemon-Shallot Vinaigrette image

For this salad, look for Fuyu persimmons, which also may be labeled "ready to eat." They can be eaten while they are still firm, unlike the larger Hachiya persimmons, which can only be eaten when very soft.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 10

Ingredients

3/4 cup freshly squeezed lemon juice (3 to 4 lemons)
1/4 cup minced shallots
2 tablespoons grainy mustard
2 tablespoons chopped fresh marjoram
1 cup extra-virgin olive oil
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 heads escarole, washed and torn into bite-size pieces
5 Fuyu persimmons, very thinly sliced
Seeds of 1 pomegranate (optional)

Steps:

Combine the lemon juice, shallots, mustard, and marjoram in a medium bowl, and whisk to combine. Slowly add olive oil, whisking constantly, until incorporated. Season with salt and pepper.
Toss escarole with just enough vinaigrette to coat. Arrange persimmon slices over greens, and sprinkle with pomegranate seeds, if using. Serve remainingvinaigrette on the side.