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Salads

Winter salad of radicchio, romaine and persimmons

Winter salad of radicchio, romaine and persimmons
Maria Alejandra Cardona / Los Angeles Times

There is a magnetic pull to the holiday table, as if the wooden slats or available metal are somehow charged for the season with memory and expectation, with love and hunger. In many households, this pull comes first to the ... Read more

Total time: 25 minutes | Serves 6 to 8
  • 2 to 4 heads radicchio, leaves separated and torn into bite-sized pieces
  • 3 to 5 heads baby romaine, leaves separated; or 2 to 4 hearts of romaine, leaves separated and torn into bite-sized pieces
  • 3 Fuyu persimmons, washed and thinly sliced
  • Seeds from 1 pomegranate
  • 1 cup walnuts, toasted and chopped
  • 1 cup mild olive oil or sunflower oil
  • ¼ cup lemon juice
  • Salt and pepper

Step 1In a large bowl, combine the radicchio, romaine, persimmon slices, pomegranate seeds, walnuts, oil and lemon juice. Or compose the salads individually on plates. Season with a good pinch each of salt and pepper, or to taste.

Note: Adapted from a recipe by Andrea Crawford of Kenter Canyon Farms test kitchen.

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