A Winter Salad


At CAP, we love a salad. And whether it’s 80 degrees or 8 degrees outside, you’ll likely find one on our dinner table. During colder months, we like to pair heartier greens with seasonal produce for a mineral-rich dish that helps us feel our best. This particular salad leans into fall and winter, marrying chicories with thinly sliced persimmons and toasted hazelnuts, tossed in a sharp mustard vinaigrette. A welcome addition to any meal, this colorful, bright salad is a lovely counterpart to heavier holiday dishes. Maximize plants on your table this season and serve salads all year round.

A Winter Salad

Serves 2-4

By Kerrilynn Pamer




1/3 cup apple cider vinegar

Juice of 1 lemon

1/2 cup olive oil

2 tablespoons whole grain or dijon mustard

1 clove garlic, minced

1 teaspoon honey

3/4 tablespoon CAP pink salt

Cracked black pepper


1-2 heads of chicories (I used Castelfranco radicchio)

1 Fuyu persimmon, thinly sliced

1/2 cup hazelnuts, toasted and chopped



In a small bowl, whisk together vinegar, lemon juice, olive oil, mustard, garlic, honey and salt and pepper until emulsified. Alternatively, you could add those ingredients to a jar and shake vigorously. Set the dressing aside. In large bowl, add torn lettuce leaves and half the persimmon slices and toss with enough dressing to lightly coat the leaves. Garnish with the rest of the persimmon slices, chopped hazelnuts and salt and pepper to taste.


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