Persimmon Walnut Romaine Salad with Maple Yogurt Dressing
You might recognize this dressing, one of my favorites, from my Fuji Apple Salad recipe a little while back. It's a little creamy, a little sweet, and perfect with fall flavors. So when I say ripe, brightly hued persimmons bursting out of the farmer's market stalls, I decided to put this dressing back to work. It can be paired with basically any salad with a slightly sweet element (like fruit), so feel free to try drizzling it over your fall favorites.
- 2 baby romaine heads, rinsed and dried
- 0.5 cup roughly chopped walnuts
- 2 fuyu persimmons
- Chop off the bottoms of the romaine heads, and pull off the leaves. Place in a bowl.
- Thinly slice the persimmon, and toss that and the walnuts in a bowl.
- Mix the salad with as much dressing as you like.
- pinch kosher salt
- 1 garlic clove, pressed
- 2 tsp fresh lemon juice
- 1 Tbsp maple syrup
- 2 Tbsp olive oil
- 2 tsp chopped fresh Italian parsley
- 0.25 cup plain whole-milk yogurt
- pinch freshly ground black pepper
- In a lidded container, combine all of the dressing ingredients.