Mixed Greens With Hazelnuts And Persimmons Recipes
BUTTER LETTUCE, PERSIMMON, FETA, AND HAZELNUT SALAD
Categories Salad Leafy Green No-Cook Vegetarian Quick & Easy Feta Fall Persimmon Hazelnut Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Combine vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
- Place lettuce in large bowl; toss with dressing. Gently toss in persimmons, cheese, and nuts. Season salad to taste with salt and pepper.
MIXED GREENS WITH HAZELNUTS AND PERSIMMONS
I love persimmons and they taste great in salads. There are different types of persimmon. The Fuyu kind does not need to be ripe and can be eaten while still firm, other varieties only taste good when they are soft, so just make sure which type you have. Either works well.
Provided by Nicola
Categories Salad Dressings
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Combine salad greens, persimmons, and hazelnuts in a large bowl.
- Stir together olive oil, hazelnut oil, and salt. Add vinegar and mustard and stir until dressing is well combined. Season with salt and pepper. Pour dressing over salad and mix.
Nutrition Facts : Calories 245.1 calories, Carbohydrate 10.6 g, Fat 22.7 g, Fiber 1.7 g, Protein 2.5 g, SaturatedFat 2.5 g, Sodium 441.8 mg, Sugar 0.6 g
SALAD OF FALL GREENS WITH PERSIMMONS AND HAZELNUTS
Yield 6-8
Number Of Ingredients 12
Steps:
- Boil tangerine juice and tangerine peel in heavy small saucepan over medium-high heat until reduced to 1/4 cp, about 5 mins. Transfer to medium bowl. Whisk in next 5 ingredients. Season dress with pepper. (Can be made 1 day ahead. Cover; chill. Rewhisk before serving. Place all greens and half of persimmon slices in large bowl. Add dressing and toss to coat. Divide salad among 10-12 plates.
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