Radicchio & Persimmon Winter Salad
I love eating chicory leaves in winters - it fires up sluggish digestion and imparts a unique flavor when combined with sweet and tart ingredients. Radicchio especially is rich in vitamin K - key for brain and bone health, and full of antioxidants (hello, beautiful skin!).
In this Radicchio and Persimmon Salad, the radicchio is soaked in ice cold water first to cut down the bitterness, combined with seasonal persimmon and a fantastic dressing made of pomegranate molasses. I used Chioggia variety of radicchio in this recipe, but you can use any chicory that is available to you.
Radicchio & Persimmon Winter Salad
Serves 4
YOU WILL NEED
1 head of radicchio (~1 lb)
2 firm persimmons
1/3 cup pomegranate seeds
large bowl of ice water
FOR THE DRESSING
2 tbsp pomegranate molasses
2 tbsp extra virgin olive oil
1 tbsp freshly squeezed orange juice
1/4 tsp salt
1/2 tsp finely grounded black pepper
METHOD
Wash the persimmons and radicchio head.
Remove any sad-looking, wilted radicchio leaves and separate the leaves.
Remove the cores and roughly tear radicchio into bite-sized leaves.
In a large bowl of ice water, immerse the leaves fully for 10-15 min. This will help cut down the bitterness of radicchio. Strain and spin in a salad spinner until dry.
While the radicchio leaves are in ice water, core and cut the persimmons in 1/2 inch thick wedges.
Prepare the dressings in a small bowl, by whisking together - pomegranate molasses, olive oil, freshly squeezed OJ, salt and pepper.
ASSEMBLY
In a large salad bowl, add radicchio leaves, cut persimmons, dressing and mix well, pulling the persimmon pieces to the top.
Taste and adjust the salt.
Scatter pomegranate seeds over the top.
Serve and enjoy!
SUBSTITUTIONS
You can replace fresh OJ in the dressing with lemon juice.
If persimmons are out of season, you can use crisp, slightly tart apples.
No salad spinner? No problem! Spread out the radicchio leaves on a kitchen towel, and roll it lightly to soak up the excess water.
