Perrsnickete by April

Persimmon Salad With Lemon Mascarpone Dressing

By January 26, 2021February 26th, 2021No Comments

This adventure with persimmons is a tasty one. My husband is my sampler, and he is a finicky one, always wanting to know about the ingredients in advance. Sometimes I tell, sometimes I keep it secret. Even with that, he will try almost anything once. As it turned out, he enjoyed this salad as much as I did! A simple recipe, the sweet persimmons and tangy lemon dressing are paired well. It was so yummy; I could have eaten the salad by itself. I served it along with Salmon and it was a beautiful presentation. This might sound silly, but I fell in love with the vibrant color of pomegranate arils next to the bright orange persimmon slices, they were almost breathtaking. I hope you enjoy!

Persimmon Salad With Lemon Mascarpone Dressing
  • 2 firm Fuyu persimmons, sliced
  • 3-4 cups salad greens (I prefer a mixture that includes radicchio and arugula)
  • 1/4 cup pomegranate arils
  • Crushed Hazelnuts (Optional)
  • 1 TBSP Mascarpone (room temp)
  • 1 ½ TBSP lemon juice
  • 1/4 cup good olive oil
  • a pinch of lemon zest
  • Salt and white pepper to taste

Putting it all together


In a small bowl, whisk the lemon juice with the mascarpone and lemon zest until smooth. Whisk in the olive oil and season with salt and pepper.

In a large bowl, toss the greens with just enough dressing to coat them lightly. Top with the sliced persimmons, pomegranate arils, a drizzle of dressing and top with a few crushed Hazelnuts as desired.

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