Persimmon, Pomegranate, and Pistachio Salad / Jill Silverman Hough
From "Choosing Sides" by Tara Mataraza Desmond, a delicious recipe for persimmon, pomegranate, and pistachio salad.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at jillhough.com.
Ingredients
- 2 medium ripe Fuyu persimmons
- 1 small pomegranate
- 1/2 cup shelled roasted and salted pistachios, chopped
- 1 small fennel bulb, very thinly sliced or finely shaved on a mandoline
- 6 cups packed (about 6 ounces) mixed greens or arugula
- Vinaigrette dressing (see note)
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