Persimmon Salad With Glazed Walnuts and Feta

• Details
• Ingredients
• Directions
• Additional Resources

A recipe by David Tanis from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.

§Details

• ⏲️ Prep time: 10 minutes
• 🍳 Cook time: 15 minutes
• ⏱️ Total time: 25 minutes
• 🍽️ Servings: 4 to 6

§Ingredients

FOR THE DRESSING:

• 1 small shallot, chopped
• 1 tablespoon red wine vinegar
• 1 tablespoon balsamic vinegar
• 1 tablespoon lemon juice
• Salt and pepper
• 1 tablespoon walnut oil
• 1 tablespoon extra-virgin olive oil

FOR THE GLAZED WALNUTS:

• 2 tablespoons salted butter
• 2 tablespoons sugar
• 1 ½ cups walnut halves
• Salt
• Pinch of cayenne

FOR THE SALAD:

• 4 medium Fuyu persimmons, peeled and cut in ⅛-inch slices
• 1 medium head radicchio, leaves torn into 1-inch-wide strips
• 1 small head escarole or Castelfranco chicory, leaves torn into 1-inch-wide strips
• 2 ounces feta (about ½ cup)

§Directions

1. Make the dressing: Put chopped shallot in a small bowl. Add red wine vinegar, balsamic vinegar and lemon juice. Let marinate for 10 minutes. Add a pinch of salt and pepper. Whisk in walnut oil and olive oil.
2. Make the glazed walnuts: Heat butter in a small skillet over medium-high. When butter sizzles, add sugar and walnuts. Cook, stirring, until sugar creates a caramelized coating and the walnuts smell toasty, about 5 minutes. Sprinkle lightly with salt and add the pinch of cayenne. Toss well and leave to cool.
3. Build the salad: Put persimmon slices in a salad bowl. Add dressing and toss. Add radicchio and chicory, and toss lightly. Top with crumbled feta and glazed walnuts.

§Additional Resources

The original recipe at cooking.nytimes.com

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