Name: Winter salad of radicchio, romaine and persimmons Recipe
Total time: 25 min
Yield: Serves 6 to 8
Ingredients: 2 to 4 heads radicchio, leaves separated and torn into bite-sized pieces; 3 to 5 heads baby romaine, leaves separated; or 2 to 4 hearts of romaine, leaves separated and torn into bite-sized pieces; 3 Fuyu persimmons, washed and thinly sliced; Seeds from 1 pomegranate; 1 cup walnuts, toasted and chopped; 1 cup mild olive oil or sunflower oil; ¼ cup lemon juice; Salt and pepper

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By Amy Scattergood

Dec. 22, 2017

This vividly colored winter salad is bursting with contrasting flavors and textures and is surprisingly simple to compose.

From the story: A holiday meal with a family of farmers, bakers, chefs and Chez Panisse alums

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2 to 4 heads radicchio, leaves separated and torn into bite-sized pieces

3 to 5 heads baby romaine, leaves separated; or 2 to 4 hearts of romaine, leaves separated and torn into bite-sized pieces

3 Fuyu persimmons, washed and thinly sliced

Seeds from 1 pomegranate

1 cup walnuts, toasted and chopped

1 cup mild olive oil or sunflower oil

¼ cup lemon juice

Salt and pepper

In a large bowl, combine the radicchio, romaine, persimmon slices, pomegranate seeds, walnuts, oil and lemon juice. Or compose the salads individually on plates. Season with a good pinch each of salt and pepper, or to taste.

Adapted from a recipe by Andrea Crawford of Kenter Canyon Farms test kitchen.