Name: Watercress and Persimmon Salad With Champagne Vinaigrette
Cook time: 20 min
Total time: 20 min
Yield: 8 servings
Ingredients: 3 Tbsp Champagne vinegar; 2 Tbsp minced shallot; 1 tsp grated lemon zest; ¼ cup extra-virgin olive oil; 3 firm-ripe Fuyu persimmons; 16 cups watercress (from 2 bunches), tough stems discarded

The best Thanksgiving side dishes include this watercress and persimmon salad.

Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell

Fuyu persimmons, which resemble tomatoes in shape, are best enjoyed while still firm and slightly crisp. The sweet, meaty wedges make a gorgeous counterpoint to the tangle of peppery greens.

This recipe was developed for Gourmet magazine's December 2009 issue. Unfortunately, Gourmet was shuttered before that issue was published. So in 2018, we dug up the entire Christmas menu and posted it here.

Recipe information

Total Time
20 min
Yield
8 servings

Ingredients

3 Tbsp Champagne vinegar

2 Tbsp minced shallot

1 tsp grated lemon zest

¼ cup extra-virgin olive oil

3 firm-ripe Fuyu persimmons

16 cups watercress (from 2 bunches), tough stems discarded

Preparation

Step 1
Whisk together vinegar, shallot, zest, ½ tsp salt, and ¼ tsp pepper in a small bowl. Add oil in a slow stream, whisking until combined well.
Step 2
Peel persimmons and cut into ⅓-inch-thick wedges. Toss watercress with persimmons and enough vinaigrette to coat, then season with salt and pepper.
Do Ahead
Step 3
Vinaigrette can be made 1 day ahead and chilled.