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Loretta Keller's Chicory, Persimmon, Citrus Salad

Photo by Eric Wolfinger. Wood platter ($138) at Dry Creek General Store.

In the February issue of 7x7, we pulled off a boar hunt and feast of epic proportions in Healdsburg ("The Omnivore's Delight," p. 44). Our lovely guests contributed to a beautiful potluck, and they've generously shared the recipes for some of our favorite dishes. They're proportioned for a crowd, so get the gang together for a delicious winter fête, and enjoy!

Winter chicory, persimmon, and citrus salad with toasted almonds and shaved Parmesan

Serves 6

2 heads red treviso

1 head radicchio

1 head speckled radicchio

2 heads Belgian endive

½ cup Italian parsley leaves (some stem ok)

3 ripe fuyu persimmons, peeled and sliced into wedges

2 blood oranges, peeled using a knife and cut into ¼-inch wheels

2 tangerines, peeled and sliced as above

1 navel orange, peeled and sliced as above

4-ounce block of Parmesan cheese (manchego could be substituted)

½ cup roasted almonds

sea salt

fresh pepper in a mill

1.    Place the fuyu persimmon wedges and citrus in a salad bowl along with the dressing (see recipe below). 
2.    Add the chicories to the salad bowl and toss everything well. 
3.    Using a vegetable peeler, shave strips of Parmesan into the salad.
4.    Scatter the almonds over and make a few turns of the peppermill. 

Dressing:

1 teaspoon ginger, peeled and finely chopped

1 shallot, finely minced

1 cup orange juice

splash of white balsamic or rice wine vinegar

3 ounces extra virgin olive oil

generous pinch of sea salt

5 turns of freshly ground black pepper

1.    Cook orange juice on low heat until it’s reduced by ¾, yielding about 1/4 cup of juice.
2.    Whisk ingredients together.
3.    Taste for seasoning and add more salt and acid as desired.