Thanksgiving Day Menu: Festive persimmon and pomegranate salad on a bed of arugula
This salad is almost a luxury--and I say that because the price of one persimmon can easily be $1.50 a piece (and to be honest, the last time that I saw a pomegranate at the store they were $4 dollars each!).
So why should I share this expensive recipe? Well, Thanksgiving is more than a simple dinner celebration, it's a food extravaganza, so I like to go crazy with these delicious seasonal fruits, persimmons and pomegranate, just for the explosion of color they bring to my table. My suggestion is to prepare this salad just before serving it.
Persimmon, Pomegranate and Arugula Salad
Ingredients for 8 portions
8 cups of baby arugula leaves
2-3 persimmons sliced
3/4 cup of pomegranate seeds
Vinaigrette (made of 3 parts of extra virgin olive oil, 1 part of balsamic vinegar and salt to taste).
- In a shallow salad dish make a bed with the arugula.
- Place the persimmons on top.
- Sprinkle the pomegranate seeds.
- Season with the vinaigrette
Imagen vía Enriqueta Lemoine
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