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A Seasonal Holiday Salad

December 18, 2011

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The holidays are notorious for heavy meals and sweet treats. This Pomegranate and Persimmon Salad from Brooklyn Supper is a great way to enjoy seasonal flavors without over-indulging in decadent foods. For more holiday recipe ideas, check out our list of 101 Holiday Recipes!

Green Salad with Pomegranate and Persimmon

  • 1 large head dark, leafy lettuce
  • 2 pomegranates
  • 2 fuyu persimmons
  • 1/4 cup shredded pecorino romano
  • 3 tablespoons olive oil
  • 2 tablespoons champagne vinegar
  • pinch salt
  • a few grinds of fresh pepper
  1. Wash and dry the lettuce. Seed the pomegranates and strain. Thinly slice the persimmons.
  2. Whisk the olive oil into the vinegar until it is quite thick, and then add the salt.
  3.  Place the lettuce in your salad bowl, and lightly dress the leaves.
  4. Sprinkle in the persimmon and pomegranates and gently toss. Finish with the cheese and pepper, and serve.