Radicchio with crisp persimmon, pomegranate and fennel
This pretty salad celebrates fall at Kenter Canyon Farms and is favorite on our table from October to December when persimmons and pomegranates dot the landscape with bright orbs of red and orange. This salad pairs well with toasted cheese sandwiches.
Ingredients
Serves 6 to 8 people
- 4 heads of Kenter Canyon Farms Radicchio, leaves separated and torn into bite sized pieces
- 3 Fuyu persimmons washed and sliced in thin slices
- 1 pomegranate cut into quarters and seeds removed
- 1 bulb of fennel sliced fine
- Salt and pepper to taste
- 1 cup mild olive oil or sunflower oil
- ¼ cup rice wine vinegar
Preparation
Prep: 15 min • Ready in: 15 min
Combine ingredients in a large bowl and toss gently until all everything is coated with dressing
Recipe from the Kenter Canyon Farms test kitchen