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Arugula Salad w/ Toasted Almonds, Persimmon & Ricotta Salata

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6 Servings
50 min
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fall saladarugula salada16 san franciscovegetarian sidea16 fall / winter classics

The arugula salad is almost always on the menu at A16. There are a few different versions depending on the season we are in, however, and this one is peak fall / winter. When the short winter Fuyu persimmon season is in full swing, we swap in shaved persimmons for the more typical citrus.

This is a light, refreshing salad that is perfect on its own for a quick lunch, or alongside a protein or richer main dish.

Serves 6 as an appetizer.

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Special Equipment

Vegetable Peeler

Ingredients

Toasted Fennel Seed Vinaigrette
fresh lemon juice (juice from 1 lemon)
finely diced red onion
kosher salt, to taste
extra virgin olive oil
fennel seeds, toasted & ground
fresh ground black pepper, to taste
Arugula Salad
arugula
toasted almonds
persimmons, sliced thin or shaved with a vegetable peeler
kosher salt, to taste
fresh ground black pepper, to taste
block of ricotta salata, for serving

Directions

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