Bitter Lettuces With Hazelnut Vinaigrette & Persimmon

Here’s an example of one of our favorite versions of this salad.

July 6, 2017

Adapted from Wanderlust: Find Your True Fork

For a midday meal, I love to eat a big salad made up of lots of greens or vegetables and healthy fats like seeds, nuts, avocado, or maybe some grilled chicken or steak. Here’s an example of one of my favorite versions of this salad. It’s fantastic to make during fall, when persimmons and hazelnuts are in season.


Bitter Lettuces With Hazelnut Vinaigrette & Persimmon
(Makes 4 to 6 servings)


  • 1/2 cup hazelnut oil
  • 1/3 cup apple cider vinegar
  • 3 Tablespoons maple syrup
  • 1 small clove garlic, minced
  • fine sea salt
  • freshly ground black pepper
  • 6 cups mixed bitter lettuces (such as castelfranco, radicchio, trevisano, and baby mustard)
  • 1 cup toasted hazelnuts
  • 1/2 cup mixed fresh herbs (such as tarragon, basil, chives, and flat-leaf parsley), chopped
  • 2 Fuyu persimmons, very thinly sliced flaky sea salt


1. In a bowl , whisk together the oil, vinegar, maple syrup, and garlic until emulsified. Season with fine sea salt and pepper to taste. (This vinaigrette can be made up to 1 week ahead and stored, covered, in the refrigerator.)

2. In a large bowl, combine the lettuces, hazelnuts, herbs, and persimmons. Season with flaky salt and pepper. Pour in about half of the dressing and toss to coat. Taste and add more dressing if you like. Serve immediately.