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Article: Persimmon, Pomegranate and Pecan Salad
- Article from:
- The Washington Post
- Article date:
- November 14, 2007
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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Persimmon, Pomegranate and Pecan Salad
8 servings
The bright flavors of this beautiful salad make a refreshing
counterpoint to rich holiday foods. The Fuyu persimmon is the one to
use here, for its sweet spiciness.
MAKE AHEAD: Pomegranate seeds can be extracted from the fruit and
refrigerated in an airtight container for up to 3 days. Prep the
celery 1 day ahead and refrigerate in a resealable plastic food
storage bag. Pecans can be toasted and cooled earlier in the day.
The salad greens can be washed and dried, then refrigerated in a
salad greens bag or damp towel for up to 2 days. Compose the salad
just before serving.
Adapted from "The Santa Monica Farmers' Market Cookbook," by
Amelia ...