The Classic California Salad

20 Mins

4 oz Frisée
½ cup Pomegranate Seeds
2 Fuyu Persimmons
1 Carrot
½ Watermelon Radish
2 Tbsp chopped Pistachios
½ Lemon
4 Tbsp Olive Oil
Sea Salt and Pepper

California salads are always packed with fruit, flavor and lush colors. Wash and spin dry your greens. Whisk together the juice from half a lemon, olive oil, sea salt and pepper. Taste and adjust the seasoning, adding a bit more olive oil if needed. Wash and thinly slice the persimmons into rounds or half moons. Use a vegetable peeler to create long, thin strips of carrots. Roughly chop the pistachios. And thinly slice the radish (this is best done on a mandolin). Toss all ingredients with the dressing. Garnish with some extra pomegranate seeds.

You can also vary the combinations: Try shaved carrots and pomegranates. Or thinly sliced persimmons with pistachios. Let your mood guide you. A bit of salty cheese wouldn’t be amiss either. Just have fun.

20 Mins california fresh Frisee healthy eating Omnivore Paleo Pomegranate Radish Recipe salad Veg vegan Vegetarian