Persimmons, Pomegranate, and Purslane with Pepitas

Name: Persimmons, Pomegranate, and Purslane with Pepitas
Total time: 20 min
Yield: 6
Ingredients: 2 tablespoons fresh lime juice; 1 tablespoon minced shallot; 1 tablespoon fresh orange juice; 1/2 cup extra-virgin olive oil; 4 large or 6 small Fuyu persimmons (about 1 pound), cut into 1/4-inch wedges; Kosher salt; Freshly ground pepper; 1 bunch young arugula (about 2 cups), rinsed and dried; 1 cup purslane sprigs; 6 tablespoons pomegranate arils; 6 tablespoons salted roasted pepitas

Be the first to rate & review!

Suzanne Goin, the chef at the famed Lucques in Los Angeles, marked 20 years of business in 2018 with a dinner that celebrated her now-classic blend of French cuisine and California produce. Goin refers to this salad as “The 4 Ps” and thinks of it as a persimmon salad with an arugula garnish, rather than the other way around.

By Suzanne Goin

January 2019

F&W Cooks

Our 22 Best Crock Pot and Slow-Cooker Recipes

50 Affordable Wines You Can Always Trust

Persimmons, Pomegranate, and Purslane with Pepitas

Gallery

Recipe Summary

Ingredients

Directions

Suggested Pairing

Reviews

All Reviews for Persimmons, Pomegranate, and Purslane with Pepitas

Your Profile

Persimmons, Pomegranate, and Purslane with Pepitas

Gallery

Recipe Summary

Ingredients

Directions

Suggested Pairing

Reviews

All Reviews for Persimmons, Pomegranate, and Purslane with Pepitas