Equipment
Ingredients
Salad Base
- 100 g dandelion greens, washed, dried, and roughly chopped
- 100 g mixed greens, washed and dried
- 15 g fresh mint, leaves lightly torn
Fruit and Nuts
- 2 fuyu persimmon, peeled and cut into thin wedges
- 50 g hickory nuts, shelled and roughly chopped
Sumac Vinaigrette
- 45 ml olive oil
- 15 ml apple cider vinegar
- 15 ml maple syrup
- 3 g ground sumac
- 2 g kosher salt
Nutrition (per serving)
Method
Preheat your oven to 175°C/350°F. Spread the hickory nuts in an even layer on a baking sheet and toast them for 5 to 7 minutes until fragrant. Set them aside to cool completely.
In a large mixing bowl, combine the apple cider vinegar, maple syrup, ground sumac, and kosher salt. Whisk continuously while slowly pouring in the olive oil until the dressing is fully emulsified.
Add the prepared dandelion greens, mixed greens, and torn mint leaves to the mixing bowl containing the vinaigrette. Toss gently to ensure every leaf is lightly coated with the dressing.
Transfer the dressed greens to a large serving platter. Arrange the sliced persimmon wedges beautifully over the top of the foliage, then scatter the cooled, toasted hickory nuts over everything. Serve immediately.
Chef's Notes
- Hickory nuts have exceptionally hard shells and require patience to extract. If you cannot forage or source them, native North American pecans offer a near-identical texture and cultural relevance.
- The natural citrus profile of sumac means you rely slightly less on vinegar for acidity. Always taste your vinaigrette before dressing the greens, as sumac potency varies by age and source.
- Tearing the mint leaves rather than chopping them prevents bruising and keeps the aromatic oils intact, delivering bursts of freshness that cut through the rich nuts.
Storage
Refrigerator: 1 day — Store components separately; greens will wilt rapidly once dressed.
