Loretta Keller's Chicory, Persimmon, Citrus Salad
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
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
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.
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.