Holiday entertaining can be incredibly stressful. Thankfully, I came from a small family with very few cousins and extended relatives. It makes things easier when you only have six people to feed instead of ten or twenty. We usually keep the food low key and stick to the classics – a roast of some kind, sides and vegetables.
My mom is in charge of the salad and sides. She has a tendency to overcook the meat so my brother has stepped into that role and I cook dessert. We fall into an easy rhythm in the kitchen, laughing and enjoying each other’s company. I look forward to those moments long after the holiday season is over.
This Radicchio and Persimmon Salad is a riff on a dish that I had at Pollo Bravo in Portland. The first time I re-created it, I didn’t soak the radicchio properly beforehand so it was incredibly bitter. Don’t do that. Your taste buds will hate you.
I’m afraid this salad will throw a wrench into my family’s role’s this year. The slightly acidic dressing balanced by the creamy and nutty asiago cheese is pure perfection. I’ve topped the dish with persimmons
Radicchio and Persimmon Salad
Yield 2 servings
This salad stars a variety of Autumn's most stunning flavors.
- 1 head of radicchio
- 1 teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 1/2 tablespoon sherry vinegar
- 1 teaspoon honey
- 2 tablespoons olive oil
- Salt and Pepper to taste
- 1 cup Asiago cheese, shredded
- 1 persimmon, sliced
- Peel outer leaves from the radicchio and cut into quarters. Remove the core and cut each quarter in half again. Soak in a large bowl of ice water for 10 minutes to remove bitterness. Pat dry with paper towels.
- To make the dressing, whisk together dijon mustard, balsamic vinegar, sherry vinegar and honey. Slowly pour in the oil, whisking constantly to emulsify. Add salt and pepper to taste.
- To assemble the salad, toss the radicchio with half the dressing. Arrange on two plates. Top with asiago cheese and persimmon slices. Drizzle with the remaining dressing or leave on the side. Serve.