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Gourmet

Watercress and Persimmon Salad With Champagne Vinaigrette

By Lillian Chou

4.7

(4)

The best Thanksgiving side dishes include this watercress and persimmon salad.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell

Fuyu persimmons, which resemble tomatoes in shape, are best enjoyed while still firm and slightly crisp. The sweet, meaty wedges make a gorgeous counterpoint to the tangle of peppery greens.

This recipe was developed for Gourmet magazine's December 2009 issue. Unfortunately, Gourmet was shuttered before that issue was published. So in 2018, we dug up the entire Christmas menu and posted it here.

Recipe information

  • Total Time

    20 min

  • Yield

    8 servings

Ingredients

3 Tbsp Champagne vinegar
2 Tbsp minced shallot
1 tsp grated lemon zest
¼ cup extra-virgin olive oil
3 firm-ripe Fuyu persimmons
16 cups watercress (from 2 bunches), tough stems discarded

Preparation

  1. Step 1

    Whisk together vinegar, shallot, zest, ½ tsp salt, and ¼ tsp pepper in a small bowl. Add oil in a slow stream, whisking until combined well.

    Step 2

    Peel persimmons and cut into ⅓-inch-thick wedges. Toss watercress with persimmons and enough vinaigrette to coat, then season with salt and pepper.

  2. Do Ahead

    Step 3

    Vinaigrette can be made 1 day ahead and chilled.

TagsSaladPersimmonFruitWatercressLeafy GreensVegetableSideDinnerLunchDairy FreeGluten FreeNut FreeVegetarianQuickEasy5 Ingredients or FewerGourmet

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