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Persimmons and Roasted Chicories with Shallot Vinaigrette
Credit:
Con Poulos
Recipe Summary
prep: 30 mins
total: 1 hr
Yield: Serves 10 to 12
Ingredients
Ingredient Checklist
4 pounds mixed chicories, such as speckled radicchio, Treviso, and endive (6 to 8 heads, depending on size)
1 small clove garlic, minced
Kosher salt and freshly ground pepper
1 small shallot, finely chopped (1/4 cup)
Pinch of sugar
3 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1/2 cup plus 1 tablespoon extra-virgin olive oil
4 thyme sprigs
3 Fuyu persimmons, halved and sliced into thin wedges (2 cups)
1 1/2 cups pomegranate arils (from 2 large)
2 tablespoons fresh lemon juice
1/2 cup oil-cured black olives, pitted and torn into 1/2-inch pieces
1/4 cup lightly packed fresh mint leaves, torn if large
1/4 cup lightly packed fresh parsley leaves, torn
Cook's Notes
The vinaigrette can be made up to three days ahead and refrigerated in an airtight container; return it to room temperature before serving.
Gallery
Persimmons and Roasted Chicories with Shallot Vinaigrette
Credit:
Con Poulos
Recipe Summary
prep: 30 mins
total: 1 hr
Yield: Serves 10 to 12
Gallery
Persimmons and Roasted Chicories with Shallot Vinaigrette
Credit:
Con Poulos
Persimmons and Roasted Chicories with Shallot Vinaigrette
Credit:
Con Poulos
Persimmons and Roasted Chicories with Shallot Vinaigrette
Recipe Summary
prep: 30 mins
total: 1 hr
Yield: Serves 10 to 12
Recipe Summary
prep: 30 mins
total: 1 hr
Yield: Serves 10 to 12
prep: 30 mins
total: 1 hr
prep:
30 mins
total:
1 hr
Yield: Serves 10 to 12
Serves 10 to 12
Ingredients
Ingredients
- 4 pounds mixed chicories, such as speckled radicchio, Treviso, and endive (6 to 8 heads, depending on size)
- 1 small clove garlic, minced
- Kosher salt and freshly ground pepper
- 1 small shallot, finely chopped (1/4 cup)
- Pinch of sugar
- 3 tablespoons sherry vinegar
- 1 teaspoon Dijon mustard
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- 4 thyme sprigs
- 3 Fuyu persimmons, halved and sliced into thin wedges (2 cups)
- 1 1/2 cups pomegranate arils (from 2 large)
- 2 tablespoons fresh lemon juice
- 1/2 cup oil-cured black olives, pitted and torn into 1/2-inch pieces
- 1/4 cup lightly packed fresh mint leaves, torn if large
- 1/4 cup lightly packed fresh parsley leaves, torn
Directions
Wash chicories, then trim and quarter lengthwise (or cut into sixths if large); do not pat dry. Sprinkle garlic with a pinch of salt; mash into a paste with the side of a knife; transfer to a non-reactive bowl with shallot, sugar, vinegar, 3/4 teaspoon salt, and a pinch of pepper; let stand 10 minutes. Whisk in mustard, then 1/2 cup oil. Season with salt and pepper. (Vinaigrette can be refrigerated in an airtight container up to 3 days. Return to room temperature before using).
Preheat oven to 375°F. On a rimmed baking sheet, toss chicories with remaining 1 tablespoon oil and thyme; season with salt and pepper and spread in a single layer. Roast, turning once halfway through, until chicories are crisp-tender and charred in places, 25 to 30 minutes. Let cool slightly.
Meanwhile, combine persimmons, pomegranate arils, and lemon juice in a large bowl. Add olives, herbs, and half of vinaigrette. Toss to combine; season with salt and pepper.
Arrange chicories on a serving platter and drizzle with remaining vinaigrette. Spoon fruit mixture evenly over chicories and serve immediately.
Cook's Notes
The vinaigrette can be made up to three days ahead and refrigerated in an airtight container; return it to room temperature before serving.
Cook’s Notes
The vinaigrette can be made up to three days ahead and refrigerated in an airtight container; return it to room temperature before serving.
Reviews
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Reviews
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All Reviews for Persimmons and Roasted Chicories with Shallot Vinaigrette
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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All Reviews for Persimmons and Roasted Chicories with Shallot Vinaigrette
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
