Kale, (Fuyu) Persimmon, and Pomegranate Salad
Servings Prep Time
2-3people 20minutes
Servings Prep Time
2-3people 20minutes
Ingredients
  • 1bunch kale (about 3/4 lb)black, dinosaur, or lacinato work best
  • 2 Fuyu persimmons
  • 1 pomegranate
  • 1/3cup champagne vinegar
  • 1/2tsp salt
  • 1 dateor 1/2 tbsp honey
  • 2/3cup extra-virgin olive oil
  • 1/2tbsp chopped chivesfresh or freeze-dried
Instructions
  1. Remove ribs from each kale leaf. Stack 4-5 leaves with the short end parallel to you. Roll the leaves up like a cigar, starting with the bottom end closest to you. Then, thinly slice the kale cigar to get nice ribbons. Continue with remaining kale leaves. I then put the ribbons in my salad spinner and wash them, though you could wash the leaves first. Once ready, put kale leaves in a salad bowl.
  2. For the persimmons, choose 1 or 2 depending on how many you’d like in your salad. I actually used 2 medium persimmons. Slice off the top and bottom and discard. Quarter the persimmons and then thinly slice. Set aside.
  3. For the pomegranate, cut on slice about 1/4″ thick from the top. Peel back any white pith to identify the pith lines (usually about 6) that divide up the seeds. With a small knife, score down the sides of the pomegranate along where the lines of pith are. Then carefully pull apart and pull out the seeds. I only used about half of the seeds for the salad.
  4. To make the dressing, I use an immersion blender and the little blender cup that comes with it. Measure the vinegar, salt, date or honey, and oil into the cup and blend for 30 seconds or so until the emulsion is complete. Add the chives. You won’t use all the dressing for this recipe, so save it for other salads!
  5. Dress the kale. Pour dressing to taste on the kale. I like about 1/4 cup, but I like dressing a lot! Let the kale sit for 5-10 minutes to let the dressing soften it. If your ribbons of kale are quite large, give it more like 30 minutes resting time. It should be reduced by about 1/4 in volume before you move on.
  6. Add the persimmons and pomegranates and serve either composed on individual plates or on a platter, family-style. Additional toppings could include chopped roasted walnuts or pecans, chopped bacon or pancetta, or even some crumbled feta or ricotta salata.