Fabulous Fall Salad – Atlantic Shores Retirement Community
Previous Next
Close
Test Caption
Test Description goes like this
Recipes

Atlantic Shores’ Fabulous Fall Salad

The air is crisper, so Fall is here! Celebrate the season with one of Chef Kyle's favorite Fall salads. It is super simple, and perfect for last-minute entertaining. With sweetness and acid from the persimmons, tartness and crunch from the Honeycrisp apple, and a salty finish from the cheese, it’s a perfect combination!

Yields4 Servings
Ingredients
 3 ea persimmons
 1 large Honeycrisp apple
 1 large bunch of watercress, leaves only
 4 tbsp almond oil
 2 tbsp white balsamic vinegar
 1 vanilla bean, split in half
 2 oz Parmesan, shaved into one-inch wide stripes
 To taste - freshly ground black pepper
Directions
1

Prepare the vinaigrette. Slice the vanilla bean in half lengthwise and scrape the seeds carefully. In a small bottle, mix the oil, vanilla seeds and vinegar. Shake vigorously, and let the vinaigrette rest for about an hour.

2

Cut the persimmons into halves and seed if necessary. Cut each half into half-inch cubes (approximately 8 cubes per persimmon). Cut the apple into half-inch cubes. Make sure that the persimmons and the apple are cut the same size. In a large bowl, gently toss the watercress, persimmon, apple and vinaigrette. Arrange on individual plates, sprinkle with pepper and top generously with Parmesan shavings. Serve immediately!

Ingredients

Ingredients
 3 ea persimmons
 1 large Honeycrisp apple
 1 large bunch of watercress, leaves only
 4 tbsp almond oil
 2 tbsp white balsamic vinegar
 1 vanilla bean, split in half
 2 oz Parmesan, shaved into one-inch wide stripes
 To taste - freshly ground black pepper

Directions

Directions
1

Prepare the vinaigrette. Slice the vanilla bean in half lengthwise and scrape the seeds carefully. In a small bottle, mix the oil, vanilla seeds and vinegar. Shake vigorously, and let the vinaigrette rest for about an hour.

2

Cut the persimmons into halves and seed if necessary. Cut each half into half-inch cubes (approximately 8 cubes per persimmon). Cut the apple into half-inch cubes. Make sure that the persimmons and the apple are cut the same size. In a large bowl, gently toss the watercress, persimmon, apple and vinaigrette. Arrange on individual plates, sprinkle with pepper and top generously with Parmesan shavings. Serve immediately!

Atlantic Shores’ Fabulous Fall Salad