Watercress and Persimmon Salad with Champagne Vinaigrette
- Preparing Time: -
- Total Time: -
- Served Person: 8 servings
- 1/4 cup extra-virgin olive oil
- 1 tsp grated lemon zest
- 3 tbsp champagne vinegar
- 2 tbsp minced shallot
- 3 firm-ripe fuyu persimmons
- 16 cups watercress (from 2 bunches), tough stems discarded
- Carbohydrate 4 g(1%)
- Fat 7 g(11%)
- Fiber 0 g(2%)
- Protein 2 g(3%)
- Saturated Fat 1 g(5%)
- Sodium 29 mg(1%)
- Calories 82
Preparation Whisk together vinegar, shallot, zest, 1/2 tsp salt, and 1/4 tsp pepper in a small bowl. Add oil in a slow stream, whisking until combined well. Peel persimmons and cut into 1/3-inch-thick wedges. Toss watercress with persimmons and enough vinaigrette to coat, then season with salt and pepper. Do Ahead Vinaigrette can be made 1 day ahead and chilled.
Preparation Whisk together vinegar, shallot, zest, 1/2 tsp salt, and 1/4 tsp pepper in a small bowl. Add oil in a slow stream, whisking until combined well. Peel persimmons and cut into 1/3-inch-thick wedges. Toss watercress with persimmons and enough vinaigrette to coat, then season with salt and pepper. Do Ahead Vinaigrette can be made 1 day ahead and chilled.
