Romaine Persimmon Salad

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Story Published: Feb 10, 2005 at 10:00 PM PDT

Story Updated: Oct 10, 2006 at 1:53 PM PDT

By Todd Johnson

Ingredients

Romaine Persimmon Salad - 2/11/2005

1 head Romaine lettuce 2 Fuju persimmons
1 lemon 1/4 tsp. sugar
1/4 tsp. salt 4 Tbl. olive oil

Directions

Wash Romaine lettuce and cut into 1/2" strips. Peel persimmons and slice into thin pieces.

To make the dressing, peel 1/2 tsp. zest off the lemon. Cut the lemon in half and squeeze out 1 1/2 Tbl. of juice.

Combine sugar and salt with the lemon juice and zest. Once dissolved, whisk in olive oil.

In a large bowl, combine the Romaine lettuce and the persimmon slices. Toss in enough dressing to coat the lettuce leaves. Be careful not to overtoss the salad because the persimmons bruise easily. Serves 4.

Recipe from Vicky McCaffree, Yarrow Bay Grill

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