Best Mixed Chicories With Persimmons Recipes

Persimmons and Roasted Chicories with Shallot Vinaigrette image

Provided by Martha Stewart

Time 1h

Yield Serves 10 to 12

Number Of Ingredients 15

4 pounds mixed chicories, such as speckled radicchio, Treviso, and endive (6 to 8 heads, depending on size)
1 small clove garlic, minced
Kosher salt and freshly ground pepper
1 small shallot, finely chopped (1/4 cup)
Pinch of sugar
3 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1/2 cup plus 1 tablespoon extra-virgin olive oil
4 thyme sprigs
3 Fuyu persimmons, halved and sliced into thin wedges (2 cups)
1 1/2 cups pomegranate arils (from 2 large)
2 tablespoons fresh lemon juice
1/2 cup oil-cured black olives, pitted and torn into 1/2-inch pieces
1/4 cup lightly packed fresh mint leaves, torn if large
1/4 cup lightly packed fresh parsley leaves, torn

Steps:

Wash chicories, then trim and quarter lengthwise (or cut into sixths if large); do not pat dry. Sprinkle garlic with a pinch of salt; mash into a paste with the side of a knife; transfer to a non-reactive bowl with shallot, sugar, vinegar, 3/4 teaspoon salt, and a pinch of pepper; let stand 10 minutes. Whisk in mustard, then 1/2 cup oil. Season with salt and pepper. (Vinaigrette can be refrigerated in an airtight container up to 3 days. Return to room temperature before using).
Preheat oven to 375°F. On a rimmed baking sheet, toss chicories with remaining 1 tablespoon oil and thyme; season with salt and pepper and spread in a single layer. Roast, turning once halfway through, until chicories are crisp-tender and charred in places, 25 to 30 minutes. Let cool slightly.
Meanwhile, combine persimmons, pomegranate arils, and lemon juice in a large bowl. Add olives, herbs, and half of vinaigrette. Toss to combine; season with salt and pepper.
Arrange chicories on a serving platter and drizzle with remaining vinaigrette. Spoon fruit mixture evenly over chicories and serve immediately.

Oven-Dried Persimmon Slices image

Provided by Martha Stewart

Yield Makes 24 slices

Number Of Ingredients 1

6 firm fuyu persimmons, stemmed and cut crosswise into 1/4-inch-thick slices

Steps:

Preheat oven to 250 degrees. Lay persimmons in a single layer on 2 wire racks set over baking sheets. Bake until centers are dry and edges begin to curl, 1 1/2 to 2 hours. Let cool completely. Persimmons can be refrigerated in an airtight container up to 2 days. Serve at room temperature.

Mixed Chicories with Vinaigrette image

Provided by Martha Stewart

Time 10m

Yield 6

Number Of Ingredients 7

2 tablespoons unseasoned rice vinegar
1 teaspoon Dijon mustard
Pinch of sugar
Kosher salt and freshly ground pepper
1/3 cup extra-virgin olive oil
8 cups mixed chicories, such as radicchio rosso di Treviso, radicchio Castelfranco, and red and white endives
1/4 cup pomegranate arils, for serving (optional)

Steps:

In a large bowl, whisk together vinegar, mustard, and sugar; season with salt and pepper. Slowly add oil, whisking until fully blended. Add chicories and toss to combine; season. Serve, sprinkled with pomegranate arils.