RECIPE
Autumn Salad
This sensational fall salad brings together sweet, savory, and spicy flavors with plenty of crunch.This sensational fall salad brings together sweet, savory, and spicy flavors with plenty of crunch. Be sure to choose firm, fully orange Fuyu persimmons as their crisp, juicy sweetness pairs beautifully with creamy labneh, briny olives, and crunchy almonds for a true textural wonderland.
Feel free to ad lib with your favorite autumnal fruit and vegetables. Swap in Asian pear or apple for the persimmons, or add a sprinkle of fresh pomegranate arils or roasted slivers of delicata squash to make it your own.
Ingredients
Ingredients:
- ½ pint labneh (as a base layer)
Pomegranate Harissa Vinaigrette:
- ¼ cup sherry vinegar
- 1 shallot, thinly sliced
- 1 clove garlic, grated
- 2 tablespoons harissa paste
- 2 tablespoons pomegranate syrup
- 1 teaspoon sumac
- ½ cup olive oil
For the Salad:
- 1½ cups Fuyu persimmons (or your favorite fall fruit) cut into bite sized chunks
- 1 small bulb fennel, sliced into ¼” thick half-moons (the fronds can also be finely chopped and used as a garnish)
- 1 small head radicchio, torn into bite sized pieces (about 1 cup of loosely packed torn radicchio total)
- ¼ cup picked mint leaves
- ¼ cup Marcona almonds, roughly chopped
- ¼ cup Castelvetrano olives, pitted and torn
Make it even better: Serve with warmed flat bread.
DIRECTIONS
Make the vinaigrette: Combine the shallots, garlic, vinegar, harissa, pomegranate molasses, sumac and salt in a bowl and mix well. Allow to sit for 10 minutes before stirring in the olive oil.
Dress the persimmon, fennel and chicory in the dressing and taste to adjust seasoning to your liking.
Smear labneh all over the bottom of a large platter, place the salad atop the labneh and garnish with olives, almonds and mint. Heck ya.
