Wild Greens Salad With Persimmons and Hickory Nuts
By Korsha Wilson · 15 minutes · 4 servings
A recipe by Korsha Wilson (adapted from “Turtle Island” by Sean Sherman (Clarkson Potter, 2025)) from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.
Details
- ⏲️ Prep time: 5 minutes
- 🍳 Cook time: 10 minutes
- ⏱️ Total time: 15 minutes
- 🍽️ Servings: 4
Ingredients
- ½ cup hickory nut or pecan pieces
- Sea salt
- Ground sumac
- ½ cup diced fresh persimmon or 2 ounces dried persimmons (preferably the North American variety, which come into season in the late fall)
- 1 tablespoon cider vinegar
- 1 teaspoon maple syrup
- 8 cups/about 4 ounces loosely packed wild greens (see Tip for more options)
- ¼ cup (or more, to taste) mountain mint or any tender, bright green mint, leaves torn
- 2 tablespoons thinly sliced white parts of ramps, wild onion or scallion
- 2 tablespoons sunflower oil or other neutral oil
Directions
- Spread the nuts in a large skillet in a single layer. Toast over medium heat for 3 to 5 minutes, stirring frequently, until fragrant. Transfer to a plate and season with salt and sumac.
- If you’re using dried persimmons, bring a small saucepan of water to a boil. Add the persimmons and remove the pot from the heat. Let persimmons stand for about 10 minutes to rehydrate, then drain before cutting them into bite-size pieces.
- In a large bowl, whisk together the vinegar and maple syrup. Add the wild greens, mint and ramps. Drizzle in the oil while tossing to coat the greens evenly, then add the nuts and persimmons and toss again. Taste and season with salt. Serve right away.
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