Lettuce give Thanks

The countdown to turkey time is on, not to mention the nap that comes after it so I figured I’d give you guys a light healthy salad as well as an option for the veggies who might be headed your way. I’ve been doing a few things with persimmons recently (Persimmon stuffed turkey) since I got them in my CSA box. With my missus being a veggie I thought I’d make her a salad for lunch the last day so this is what the end result was. We grow our own lettuce so I have to say it’s quite cool being able to go out and just pick the lettuce from the back yard. The crunchiness of the persimmons are dynamite here as well and really work well with the other ingredients.

RECIPE:

Serves 4

1 large head of butter lettuce, Boston lettuce or any lettuce from your garden as I used

3 medium-size firm but ripe Fuyu persimmons – peeled & diced

1 ripe avocado – peeled & diced

1/2 cup crumbled blue cheese

1/4 cup chopped toasted hazelnuts

CHAMPAGNE VINAIGRETTE

2 tablespoons Champagne vinegar

1 tablespoon shallot – minced

1 1/2 teaspoons Dijon mustard

1 tsp agave

1/3 cup olive oil

S&P to taste

DIRECTIONS:

Combine vinegar, shallot, agave and mustard in small bowl or food processor. Gradually whisk in oil. Taste and season dressing with S&P.



Place lettuce in large bowl. Sprinkle with persimmons, cheese, nuts and avo. Drizzle champagne vinaigrette over the top and you’ve got yourself one gorgeous delicious Thanksgiving salad!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.