When it comes to holiday dinner planning my first inclination isn’t to sort out the turkey, stuffing, and sticky sides and pies. It’s to settle on what salad to make. That’s because, well, I just love salads, but more importantly because the bright pop of flavor and texture of a salad is just what a holiday table needs. It provides a respite from the richness on the rest of the buffet. And while I have a few salad “best hits” that I cycle through on repeat, I wanted something fresh and new this year. This is how I landed on this Shaved Fennel, Celery, and Persimmon Salad with Pistachios and Dates.
Start with Shaved Fennel and Celery
Few vegetables are as refreshing and hydrating as fennel and celery. This dream team of crunch is the starting point for this salad. You start by shaving the vegetables very thin, either with a mandolin or a good, sharp knife. You can also make quick work of this task using the slicer blade of a food processor.
Next up is persimmon. Be sure to look for the Fuyu variety, which is tasty while still firm. The Hachiya persimmon is only edible when very ripe and not suitable for salads. I like to balance the sweetness of the persimmon with treviso or radicchio, two chicories which adds a pleasing hit of bitterness.
Finishing Touches
The dressing here is a variation on one I use often. It’s basically a Dijon vinaigrette with the addition of white miso. Miso gives the dressing flavor, along with nice body, so that it coats every element in the bowl. To finish things off, scatter chopped dates and pistachios just before serving.
The salad is near perfect as is, but also very flexible. Consider the following swaps and embellishments:
- Use thinly sliced apple or firm pear in place of persimmon.
- Scatter pomegranate seeds over the salad along with the dates and pistachios.
- Add a dab of your favorite spicy condiment to the dressing, such as Calabrian chiles, harissa, or sriracha.
- Use another soft herb in place of the parsley, such as fresh mint or dill.
- Use dried cherries or cranberries instead of dates.
- Shower the finished salad with shaved Parmesan cheese.
If you like this Shaved Fennel, Celery, and Persimmon Salad, you might like these other holiday-worthy salads:
Arugula, Delicata Squash, and Pomegranate Salad
Super Seed Salad with Crunchy Apple and Miso Vinaigrette
Cabbage Salad with Dried Cranberries and Walnuts
Baby Kale Salad with Persimmon and Roasted Grapes
Shaved Brussels Sprouts Salad with Lemon and Pecorino
Shaved Fennel, Celery, and Persimmon Salad with Pistachios and Dates
A bright, refreshing salad suitable for fall suppers and special occasions. It can easily be doubled (or halved) depending on how many will be at your table. The salad has plenty of crunch, so is tasty as a leftover the next day.
Ingredients
- 4 stalks celery, very thinly sliced on a mandolin or with a knife
- 2 medium bulbs fennel, core trimmed out, very thinly sliced on a mandolin or with a knife
- 2 Fuyu persimmons, peeled, cut in half through the stem, thinly sliced
- ½ cup lightly packed Italian parsley leaves
- 1/2 head treviso or radicchio, thinly sliced
- ¼ teaspoon Kosher salt, plus more for seasoning the vegetables
- 2 teaspoons white or mellow miso
- 1 teaspoon Dijon mustard
- Several cracks black pepper
- 1/4 cup white, red, or champagne vinegar
- ½ cup extra-virgin olive oil
- 1/3 cup chopped dates
- ⅓ cup chopped roasted salted pistachios
Instructions
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Toss together the celery, fennel, persimmon, parsley, treviso and a big pinch of salt in a large, shallow bowl or platter.
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In a medium bowl, whisk together the miso, mustard, ¼ teaspoon salt, black pepper, and vinegar until blended and smooth. Whisk in the olive oil until blended.
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Lightly dress the salad. Taste and add more dressing, if needed. Scatter the dates and pistachios over the top. Serve immediately.