Valleybrink Road | Recipes | Little Gem Salad with Persimmon, Radish, and Pomegranate | Serves 2 1-2 little gem lettuces (they are often called baby romaine heads), leaves removed, rinsed and dried - 1 cup arugula - 1 fuyu persimmon, top removed, sliced into thin wedges - 1 watermelon radish, thinly sliced into rounds on a mandolin -.

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Little Gem Salad with Persimmon, Radish, and Pomegranate
Steps
1
2
3
Description

This salad is all about the color and the crunch. Often times fall and winter recipes can be so heavy, but this salad is light and bright, a perfect compliment to some of the richer dishes you might serve at this time of year.

Get Started
Step 1

First, make the dressing. Place all the vinaigrette ingredients into a tupperware container or jar and shake until emulsified. Set aside.

Next Step
2
Step 2

In a large mixing bowl, start layering all of the salad ingredients. Once everything is in the mixing bowl, slowly drizzle the dressing on top. Season with sea salt and black pepper and mix with your hands to coat.

Next Step
3
Step 3

Transfer to your serving dish and enjoy!

Done!
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Ingredients
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Shopping List
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Serves 2

1-2 little gem lettuces (they are often called baby romaine heads), leaves removed, rinsed and dried
1 cup arugula
1 fuyu persimmon, top removed, sliced into thin wedges
1 watermelon radish, thinly sliced into rounds on a mandolin
1 scallion, thinly sliced into rounds
1 carrot, peeled into thin strips
1/3 cup pomegranate seeds
1 fennel bulb, outer part removed, thinly sliced on a mandolin

White Balsamic Vinaigrette

1 tablespoon white balsamic vinegar
2 tablespoons extra virgin olive oil
sea salt
black pepper
juice from 1/2 lemon