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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.
Prep Time 15 minutes
Servings 6
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.