Persimmon & Butter Lettuce Salad

This salad has everything one could hope for.

SAVORY, SWEET, HEALTHY, CRUNCHY, CREAMY & TENDER.

Perhaps all of these elements will cure the hankering I have to eat sweets non-stop this season?

Only time will tell….

And we’re off!

This salad is incredibly easy.  Gather your ingredients. Make your dressing!

In a jar you put balsamic vinegar in with olive oil & agave syrup. Season w/ salt& pepper. Shake that jar!

(make sure you put the lid on)

Fuyu persimmons are my new favorite thing. They’re sweet & crispy. They taste kinda like an apple..but not.

Chop up roasted almonds. I used leftover Roasted Rosemary Almonds for this recipe. It worked like a dream.

Put all of your ingredients sans the goat cheese in a bowl.

Pour the balsamic vinaigrette over the salad. TOSS.

Now add in the goat cheese and gently toss the rest.

Split the salad into two portions or ONE good size portion. Salt & pepper the top.

This is just what you need after Carbsgiving.

Enough to satisfy your craving for sweet, crunchy, healthy & savory.

Persimmon & Butter Lettuce Salad

serves 2

  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon agave syrup (maple syrup or honey can be substituted)
  • kosher salt & freshly ground pepper
  • 1 head butter lettuce, torn
  • 2 Fuyu persimmons peeled & thinly sliced
  • 1/3 cup Roasted Rosemary Almonds, chopped
  • 1/3 cup goat cheese, crumbled

In a small jar or bowl, mix oil with balsamic vinegar & agave syrup. Season with salt & pepper to taste. Put lid on the jar and shake dressing to combine.

In a large bowl, place the lettuce, persimmons and almonds. Drizzle most of the dressing over the salad and toss to combine. Crumble goat cheese on top, stir gently and serve with a sprinkle of fresh ground pepper.

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26 Comments

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  • November 26, 2012

    This looks so light and fresh Tracy. I think I have a persimmon tree in my yard! I’ve never used them much at all and I think this is a good place to start.

    • Tracy
      November 26, 2012

      This salad reminded me of you!! I hope you love it! I can’t wait to see you soon.

  • Oh heck YES!!!

  • November 26, 2012

    I have been going to TOWN on persimmon the past 2 weeks. It’s getting expensive :) But I love them so!

  • November 26, 2012

    It’s official, I need to get on this persimmon train!

  • November 26, 2012

    I love the sweet and crisp taste of butter lettuce. The persimmon will only compliment it in a great way. I can’t wait to try this dressing. :-)

  • Laura
    November 26, 2012

    Carbsgiving — hehehe.

  • November 26, 2012

    Oh boy do I love persimmons. I remember once, when I was a little kid, on a family trip to Korea, I made myself sick by eating 5 or 6 of those babies by myself. This salad sounds like it would be right up my alley!

  • November 26, 2012

    This salad sounds great! Definitely the perfect way to use the massive amounts of persimmons popping up at the farmer’s market. :)

  • November 26, 2012

    Hello, lunch!!!

  • November 26, 2012

    I’ve never tried persimmons before, but the goat cheese + almonds + balsamic vin is pretty much standard in salads for me, so I would probably go crazy for this salad!

  • November 26, 2012

    This is PERFECT! I have some persimmons at home, but I’ve never had one before and I have NO idea what to do with them. I’m definitely going to make this for lunch tomorrow!

  • November 26, 2012

    Tracey! I just wanted to say that I always find your site really inspiring. Never had a persimmon in my life, but dangit if I don’t want to try one now.

  • November 26, 2012

    I never had persimmons any other way than just peel and munch! What an interesting to tap into their soft floral sweetness. I reckon grilling thicker slices would make this salad all the yummier.

  • November 26, 2012

    Aaargh! You said ‘Make sure you put the lid on’ AFTER ‘Shake that jar’.
    Yes, I am that idiotic when it comes to recipes. Hahahaah!
    On the plus side my 12 yr old daughter has made your Apple Pecan sticky buns, Thumbprint cookies and Blueberry pudding cake.
    As you can tell she is the baker/cook in the family. I’m the best clapper though, so…*clap clap clap* love your blog.

  • November 26, 2012

    One of my favorite salads. I usually add some red onion and blue cheese; but now that L is not eating dairy, I leave the cheese out. Still good but could be better!

  • November 27, 2012

    My thighs thank you for this recipe. Thanksgiving was a doozy.

    • Tracy
      November 27, 2012

      I hear that!

  • November 27, 2012

    What a beautiful and healthy salad! Anything with goat cheese wins in my book.

  • Kimberly A
    November 28, 2012

    1) This salad looks fantastic! I love persimmons, but I never would have thought to put them in a salad. Thankfully, you did!

    2) I’m curious to know why you peel them. I’d honestly overlooked that step until another commenter mentioned peeling them too. I’ve never thought twice about eating the skin, but now I’m wondering if I’m the odd man out. :)

    • Tracy
      November 28, 2012

      It’s not a big deal to peel them. I just bit into a persimmon and didn’t like the have extra chewing I had to do for the skin. It’s a texture thing, I guess. By all means, don’t peel them! :)

  • November 28, 2012

    I just bought a persimmon and wasn’t really sure what to do with it. Now I know. Brilliant.

  • November 29, 2012

    Great dressing! I used it this week for a client’s quinoa salad with apples, carrots, celery, toasted walnuts, and goat feta. Perfect balance of sweet and acid. Thank you, as always!

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