Worth a trip

Arugula and Persimmon Salad with Pistachio Vinaigrette

Name: Arugula and Persimmon Salad with Pistachio Vinaigrette
Ingredients: 1/2 pound arugula, washed and spun dry; 2 Fuyu persimmons, stemmed and sliced into thin rounds; 1 tablespoon lemon juice; 2 tablespoons extra-virgin olive oil; 1/8 cup water; 1/4 cup pistachios; 1/2 teaspoon sea salt

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
In a blender, puree all the vinaigrette ingredients until the mixture is smooth and well incorporated.
2.
Toss the arugula in a large bowl with the vinaigrette until the leaves are well coated. Arrange the persimmon slices on two serving plates, then top them with the dressed greens and serve.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions