PERSIMMON, POMEGRANATE AND PECAN SALAD

PERSIMMON, POMEGRANATE AND PECAN SALAD image

Number Of Ingredients 10

1 large pomegranate
4 ribs celery, preferably inner white ribs, with leaves
2 small Fuyu persimmons (or 1 large)
1/2 cup pecan pieces, toasted (see NOTE)
8 ounces mixed baby salad greens, washed and spun dry
1 large lemon, zest grated in long tendrils (with a zester or vegetable peeler)
1 tablespoon extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/4 to 1/2 cup crumbled feta cheese (optional)

Steps:

To remove the pomegranate seeds, make a cut near the blossom end of the fruit, submerge the pomegranate in a bowl of water and pull the fruit apart with your fingers. The seeds will sink to the bottom of the bowl. Discard the fruit; drain the seeds and set aside; there should be about 1/2 cup. Use a mandoline or a V-slicer to cut the peeled celery on the diagonal into paper-thin slices, then transfer to a large salad bowl along with any of the celery leaves. Core the persimmons, cut them vertically into quarters and then crosswise into 1/4-inch slices; add them to the bowl, along with the toasted pecans, salad greens, reserved pomegranate seeds and strands of lemon zest. Drizzle in the oil, squeeze in some lemon juice to taste and season with salt and pepper to taste. Toss to combine and sprinkle with cheese to taste, if desired. Serve immediately. NOTE: To toast nuts: Spread them on a baking sheet and place in a 350-degree oven, shaking the sheet occasionally, for 8 to 10 minutes. Watch carefully; nuts burn quickly.