Butter Lettuce Salad with Persimmons and Radishes

This terrific, wine-friendly salad features a mix of persimmons, radishes, scallions and butter lettuce tossed with a warm pumpkin seed dressing.

  • Total Time:
  • Servings: 8
KEY: Fall, Christmas, Thanksgiving, Salads, No-Cook, Staff Favorites, Vegetarian, Dinner, Lunch

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Ingredients

  • 1/4 cup plus 2 tablespoons pumpkin seed oil
  • 3 tablespoons sherry vinegar
  • Kosher salt
  • Freshly ground pepper
  • Two 10-ounce heads of butter lettuce, leaves torn into bite-size pieces
  • 2 Fuyu persimmons, cut into wedges
  • 1 1/2 cups thinly sliced radishes
  • 1 cup thinly sliced red scallions or red onion

How to make this recipe

  1. In a bowl, whisk the pumpkin seed oil with the vinegar and season with salt and pepper. In a bowl, toss the lettuce with the persimmons, radishes and scallions. Serve the salad, passing the dressing at the table.

Suggested Pairing

Try a Sauvignon Blanc from Sonoma or Bordeaux.

Contributed By Photo © Dave Lauridsen Published October 2013

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492187 recipes/butter-lettuce-salad-persimmons-and-radishes 2013-12-06 Richard Betts fall|christmas|thanksgiving|salads|8|no-cook|staff-favorite|vegetarian|weeknight-dinner|lunch october-2013 recipes,butter-lettuce-salad-persimmons-and-radishes 492187
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