Shaved Fennel and Persimmon Salad
Serves 4
Time 15 min
The seasonal combination of fennel and persimmon makes a festive fall salad that can be enjoyed on its own or served atop a bed of baby greens. Use Fuyu persimmons (the smaller, squat variety) that are ripe but not too soft.
Special Diets:
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon ground black pepper
- 2 Fuyu persimmons, peeled, cored and cut into thin wedges
- 1 medium bulb fennel, cored and thinly sliced
- 1 tablespoon coarsely chopped fennel fronds
Method
In a large bowl, whisk together oil, lemon zest and juice, salt and pepper.
Add persimmons, fennel and fennel fronds and toss until evenly coated.
Nutritional Info:
Per serving: 110 calories (35 from fat), 4g total fat, 0.5g saturated fat, 0mg cholesterol, 260mg sodium, 20g carbohydrates (4g dietary fiber, 11g sugar), 1g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
See our Terms of Service.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon ground black pepper
- 2 Fuyu persimmons, peeled, cored and cut into thin wedges
- 1 medium bulb fennel, cored and thinly sliced
- 1 tablespoon coarsely chopped fennel fronds