For this salad, look for Fuyu persimmons, which also may be labeled "ready to eat." They can be eaten while they are still firm, unlike the larger Hachiya persimmons, which can only be eaten when very soft.
Combine the lemon juice, shallots, mustard, and marjoram in a medium bowl, and whisk to combine. Slowly add olive oil, whisking constantly, until incorporated. Season with salt and pepper.
Toss escarole with just enough vinaigrette to coat. Arrange persimmon slices over greens, and sprinkle with pomegranate seeds, if using. Serve remaining vinaigrette on the side.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1505g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1976 (90%)|
|Amt Per Serving||% DV|
|Total Fat 219.6g||293 %|
|Saturated Fat 30.4g||152 %|
|Monounsaturated Fat 158.5g|
|Polyunsanturated Fat 24.1g|
|Cholesterol 0mg||0 %|
|Sodium 2905.5mg||100 %|
|Potassium 3684.6mg||97 %|
|Total Carbohydrate 60.9g||18 %|
|Dietary Fiber 35g||140 %|
|Sugars, other 25.8g|
|Protein 16.3g||23 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2189
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