Servings: six.

Fuyu persimmons have a subtle, crisp flavor reminiscent of apricots, and a firm texture, making it especially good for savory dishes, like this autumn salad.

Ingredients

6 Tbs. fresh orange juice
2 Tbs. white wine vinegar
2 Tbs. minced shallot
2 tsp. finely grated orange zest
Kosher salt
1/2 cup extra-virgin olive oil
4 medium ripe Fuyu persimmons, peeled, quartered, cored, and thinly sliced
2 medium bulbs fennel, trimmed, cored, and very thinly sliced or shaved with a mandoline or vegetable peeler
1/3 cup lightly packed fresh flat-leaf parsley leaves, coarsely torn if large
Freshly ground black pepper
1/2 cup toasted, peeled hazelnuts, chopped
1/2 cup shaved Parmigiano-Reggiano

Calories (kcal) : 350
Fat Calories (kcal): 230
Fat (g): 26
Saturated Fat (g): 3.5
Polyunsaturated Fat (g): 3
Monounsaturated Fat (g): 18
Cholesterol (mg): 0
Sodium (mg): 105
Carbohydrates (g): 31
Fiber (g): 8
Protein (g): 5

Preparation

Put the orange juice, vinegar, shallot, zest, and 1/4 tsp. salt in a small bowl and let sit for 15 to 30 minutes to soften the shallot and meld the flavors. Gradually whisk in the oil.
In a large bowl, toss the persimmons, fennel, and parsley with enough of the vinaigrette to coat (you may not need all of it). Season to taste with salt and pepper. Divide among 6 salad plates and sprinkle with the hazelnuts and Parmigiano-Reggiano.

(4 ratings) Read Reviews

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Fennel
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Hazelnuts
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Reviews

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Reviews (4 reviews)

Westermarck | 01/27/2013
This was amazing. Sweet but not cloying.
rantingparent | 03/19/2011
Loved this salad. So did my family!
mkulanda | 11/28/2010
Served this on Thanksgiving and it was everyones most favorite dish.
MMX | 11/07/2009
This salad is very sweet, almost with a dessert flavor. Definitely unique, paired it with chili and got rave reviews.

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What We're Cooking Now

Name: Fuyu Persimmon and Fennel Salad with Hazelnuts
Yield: six. servings
Ingredients: 6 Tbs. fresh orange juice; 2 Tbs. white wine vinegar; 2 Tbs. minced shallot; 2 tsp. finely grated orange zest; Kosher salt; 1/2 cup extra-virgin olive oil; 4 medium ripe Fuyu persimmons, peeled, quartered, cored, and thinly sliced; 2 medium bulbs fennel, trimmed, cored, and very thinly sliced or shaved with a mandoline or vegetable peeler; 1/3 cup lightly packed fresh flat-leaf parsley leaves, coarsely torn if large; Freshly ground black pepper; 1/2 cup toasted, peeled hazelnuts, chopped; 1/2 cup shaved Parmigiano-Reggiano