Watercress and Persimmon Salad With Champagne Vinaigrette Recipe-February 2024-www.zdask.com

　　Active Time

　　20 min

　　Total Time

　　20 min

　　Fuyu persimmons, which resemble tomatoes in shape, are best enjoyed while still firm and slightly crisp. The sweet, meaty wedges make a gorgeous counterpoint to the tangle of peppery greens.

　　This recipe was developed for Gourmet magazine's December 2009 issue. Unfortunately, Gourmet was shuttered before that issue was published. So in 2018, we dug up the entire Christmas menu and posted it here.

Ingredients

8 servings

　　3 Tbsp Champagne vinegar

　　2 Tbsp minced shallot

　　1 tsp grated lemon zest

　　¼ cup extra-virgin olive oil

　　3 firm-ripe Fuyu persimmons

　　16 cups watercress (from 2 bunches), tough stems discarded

Step 1

Whisk together vinegar, shallot, zest, ½ tsp salt, and ¼ tsp pepper in a small bowl. Add oil in a slow stream, whisking until combined well.

Step 2

Peel persimmons and cut into ⅓-inch-thick wedges. Toss watercress with persimmons and enough vinaigrette to coat, then season with salt and pepper.

Do Ahead

Step 3

Vinaigrette can be made 1 day ahead and chilled.