Best Mixed Greens With Hazelnuts And Persimmons Recipes

BUTTER LETTUCE, PERSIMMON, FETA, AND HAZELNUT SALAD

Butter Lettuce, Persimmon, Feta, and Hazelnut Salad image

Categories Salad Leafy Green No-Cook Vegetarian Quick & Easy Feta Fall Persimmon Hazelnut Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons Sherry wine vinegar
1 tablespoon minced shallot
1 1/2 teaspoons Dijon mustard
1/3 cup olive oil
1 large head of butter lettuce or Boston lettuce, torn into bite-size pieces
3 medium-size firm but ripe Fuyu persimmons, peeled, halved, sliced
1/2 cup crumbled feta cheese
1/4 cup chopped toasted hazelnuts

Steps:

Combine vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
Place lettuce in large bowl; toss with dressing. Gently toss in persimmons, cheese, and nuts. Season salad to taste with salt and pepper.

MIXED GREENS WITH HAZELNUTS AND PERSIMMONS

Mixed Greens with Hazelnuts and Persimmons image

I love persimmons and they taste great in salads. There are different types of persimmon. The Fuyu kind does not need to be ripe and can be eaten while still firm, other varieties only taste good when they are soft, so just make sure which type you have. Either works well.

Provided by Nicola

Categories Salad Dressings

Time 10m

Yield 4

Number Of Ingredients 9

Ingredients

3 cups mixed salad greens
3 persimmons, halved and thinly sliced
¼ cup toasted whole hazelnuts
¼ cup olive oil
2 tablespoons hazelnut oil
½ teaspoon salt, or more to taste
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
ground black pepper

Steps:

Combine salad greens, persimmons, and hazelnuts in a large bowl.
Stir together olive oil, hazelnut oil, and salt. Add vinegar and mustard and stir until dressing is well combined. Season with salt and pepper. Pour dressing over salad and mix.

Nutrition Facts : Calories 245.1 calories, Carbohydrate 10.6 g, Fat 22.7 g, Fiber 1.7 g, Protein 2.5 g, SaturatedFat 2.5 g, Sodium 441.8 mg, Sugar 0.6 g

SALAD OF FALL GREENS WITH PERSIMMONS AND HAZELNUTS

SALAD OF FALL GREENS WITH PERSIMMONS AND HAZELNUTS image

Yield 6-8

Number Of Ingredients 12

Ingredients

3/4cp tangerine juice
1 tbsp grated tangerine peel
3/4 cp vegetable oil
2 tbsps hazelnut oil or walnut oil
t tbsp balsamic vinegar
1/2 tsp salt
1/4 tsp ground cinnamon
1 head escarole (abo9ut 11 oz)torn into 2 in pieces ( about 12 cups)
1 large bunch watercress, stemmed ( about 6 cps)
1 5 0z bag mixed baby greens
2 Fuyu persimmons, peeled, halved, thinly sliced
1/2 cp hazelnuts, toasted, skin rubbed off

Steps:

Boil tangerine juice and tangerine peel in heavy small saucepan over medium-high heat until reduced to 1/4 cp, about 5 mins. Transfer to medium bowl. Whisk in next 5 ingredients. Season dress with pepper. (Can be made 1 day ahead. Cover; chill. Rewhisk before serving. Place all greens and half of persimmon slices in large bowl. Add dressing and toss to coat. Divide salad among 10-12 plates.