Persimmon + Pomegranate Salad with Burrata + Pistachio Dukkah
Crisp slices of fuyu persimmons mingle with assertive greens, tart pomegranate arils, and toasty dukkah all coated in a nap of pomegranate molasses dressing sharpened with lemon and olive oil.
Prep: 20 minutes
Total: 20 minutes
Servings: 2 large or 4 moderate servings
For the pistachio dukkah:
- 1/4 cup pistachios, lightly toasted, cooled, and coarsely chopped
- 1 tablespoon coriander seeds
- 1 tablespoon sesame seeds (white or brown)
- 1 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon flaky salt
For the dressing:
- a few rasps of lemon zest
- 2-3 tablespoons lemon juice
- 1 tablespoon pomegranate molasses
- 1/4 teaspoon salt
- 1/4 cup good olive oil
For the salad:
- 2 large (or 3 smaller)fuyu persimmons, ripe but firm
- 3-4 cups salad greens (I like equal amounts of radicchio, arugula, and little gems), washed and torn into large pieces
- 1 ball of burrata (or fresh mozzarella), (8 ounces)
- 1/4 cup pomegranate arils
- small handful mint leaves, torn if large
Make the dukkah:
In a medium-sized, heavy skillet, combine the coriander, sesame, cumin, and fennel. Toast over a medium-low flame, shaking the pan regularly until the seeds are golden and fragrant, a few minutes. Let cool completely. Pound the peppercorns in a mortar and pestle, then add the cooled seeds and grind coarsely. Stir in the pistachios and salt.
Make the dressing:
Combine the lemon zest, 2 tablespoons lemon juice, pomegranate molasses, salt, and olive oil in a smallish jar and shake to combine. Taste, adding more salt or lemon if you feel it needs it.
Make the salad:
In a large bowl, toss the greens with just enough dressing to coat them lightly. Lay them on a large platter and dot with burrata. Top with the sliced persimmons, pomegranate arils, mint, a drizzle of dressing, and a good sprinkling of dukkah. Serve with a knife and fork, passing extra dukkah at the table.
Salad inspired by Aida Mollenkamp, dukkah adapted from Super Natural Everyday.
This salad looks elegant when laid out on a large platter and served with a knife and fork; alternatively, cut the persimmons into chunks and toss everything together in a large bowl, adding the burrata and dukkah at the end.
Look for deep orange persimmons that have just a hint of give. Don't mistake squat fuyus, pictured here, for their hachiya counterparts; the latter must be squishy-soft to be edible and won't work well in a salad such as this. If you can't find persimmons, I think this would be lovely with apples or pears in their place. I like this salad with equal amounts of radicchio, arugula, and little gem lettuces, but feel free to use other chicories (such as treviso, endive, or frisee) and/or other greens.
If you don't have pomegranate molasses on hand, just add a teaspoon or so of honey and a little more lemon juice in its place.
This will make more dukkah than you'll need for the salad. It will keep airtight for a month or two and is excellent sprinkled over roasted vegetables, olive oil dipped bread, or hard boiled eggs.
Nutritional values are based on one of two large servings.
Calories: 617kcal | Carbohydrates: 22g | Protein: 25g | Fat: 65g | Saturated Fat: 21g | Cholesterol: 81mg | Sodium: 896mg | Potassium: 377mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1645IU | Vitamin C: 25.3mg | Calcium: 703mg | Iron: 3.1mg