Watercress and Persimmon Salad with Champagne Vinaigrette
A fresh and elegant salad combining peppery watercress with sweet Fuyu persimmons, dressed in a bright champagne vinaigrette with shallots and lemon zest. Perfect as a light starter or side dish.
6 servings
15 min
Ingredients
- •3 Tbsp Champagne vinegar
- •2 Tbsp minced shallot
- •1 tsp grated lemon zest
- •¼ cup extra-virgin olive oil
- •3 whole firm-ripe Fuyu persimmons
- •16 cups watercress
- •tough stems
Cooking Instructions
- 1.
Whisk together vinegar, shallot, zest, 1/2 tsp salt, and 1/4 tsp pepper in a small bowl. Add oil in a slow stream, whisking until combined well.
5 min
- 2.
Peel persimmons and cut into 1/3-inch-thick wedges. Toss watercress with persimmons and enough vinaigrette to coat, then season with salt and pepper.
10 min
- 3.
Vinaigrette can be made 1 day ahead and chilled.
