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Fuyu Persimmon Salad

We have had this every night for the past four of five nights:

Last night as a side with salmon:

The night before with ravioli:


  • 1 shallot, finely diced
  • Salt and pepper
  • 2 tablespoons lemon juice
  • 1 tablespoon sherry vinegar
  • 4 tablespoons extra-virgin olive oil
  • 3 Fuyu persimmons
  • 1/2 cup thinly sliced tender celery stalks and leaves
  • 1 head radicchio, leaves torn into 2-inch wide ribbons
  • Chunk of Parmesan, for shaving


Make the vinaigrette: put diced shallot in a small bowl with a pinch of salt. Add lemon juice and sherry vinegar and leave to macerate for about 5 minutes. Stir in olive oil. Season with additional salt and pepper to taste.
With a sharp paring knife, remove and discard the leafy calyx at the top of each persimmon. Peel persimmons and cut in half vertically. Lay persimmons flat side down and cut into 1/2-inch wedges.
Put persimmon wedges and celery slices in a low, wide salad bowl. Season with salt and pepper. Whisk vinaigrette, then pour over persimmon and celery and toss to coat well. Add radicchio and toss lightly.
With a vegetable peeler, shave about 1 ounce of Parmesan in thin strips over salad.
4 to 6 servings 
~from The New York Times

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