Watercress and persimmon salad with champagne vinaigrette recipe

Ingredients for Watercress and persimmon salad with champagne vinaigrette

• 45 ml champagne vinegar

• 30 g minced shallot

• 5 ml grated lemon zest

• 60 ml extra-virgin olive oil

• 3 firm-ripe fuyu persimmons

• 480 g watercress, tough stems discarded

How to make Watercress and persimmon salad with champagne vinaigrette

1. Whisk together the vinegar, shallot, zest, ½ tsp of salt, and ¼ tsp of pepper in a small bowl until well combined.

2. Gradually add the oil in a slow stream while whisking continuously until the mixture is emulsified.

3. Peel the persimmons and cut them into wedges approximately 1 cm thick.

4. Toss the watercress with the persimmons and enough vinaigrette to coat thoroughly.

5. Season the salad with additional salt and pepper to taste.

6. Prepare the vinaigrette up to 1 day in advance and store it in the fridge until needed.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.