This terrific, wine-friendly salad features a mix of persimmons, radishes, scallions and butter lettuce tossed with a warm pumpkin seed dressing.
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1/4 cup plus 2 tablespoons pumpkin seed oil
3 tablespoons sherry vinegar
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 It
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.
Try a Sauvignon Blanc from Sonoma or Bordeaux.
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