Watercress and Persimmon Salad With Champagne Vinaigrette

Lillian Chou

8 servings

Ingredients

3 Tbsp Champagne vinegar

2 Tbsp minced shallot

1 tsp grated lemon zest

¼ cup extra-virgin olive oil

3 firm-ripe Fuyu persimmons

16 cups watercress (from 2 bunches), tough stems discarded

Whisk together vinegar, shallot, zest, ½ tsp salt, and ¼ tsp pepper in a small bowl. Add oil in a slow stream, whisking until combined well.

Peel persimmons and cut into ⅓-inch-thick wedges. Toss watercress with persimmons and enough vinaigrette to coat, then season with salt and pepper.

Vinaigrette can be made 1 day ahead and chilled.