Persimmons, Pomegranate, and Purslane with Pepitas

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Suzanne Goin, the chef at the famed Lucques in Los Angeles, marked 20 years of business in 2018 with a dinner that celebrated her now-classic blend of French cuisine and California produce. Goin refers to this salad as “The 4 Ps” and thinks of it as a persimmon salad with an arugula garnish, rather than the other way around.

By
Suzanne Goin
Photo of Suzanne Goin
Suzanne Goin

Suzanne Goin is a four-time James Beard Foundation award-winning chef and the author of two best-selling cookbooks.

Food & Wine's Editorial Guidelines
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Persimmons, Pomegranate, and Purslane with Pepitas
Photo: Victor Protasio
Active Time:
10 mins
Total Time:
20 mins
Yield:
6
Cook Mode (Keep screen awake)

Ingredients

  • 2 tablespoons fresh lime juice

  • 1 tablespoon minced shallot

  • 1 tablespoon fresh orange juice

  • 1/2 cup extra-virgin olive oil

  • 4 large or 6 small Fuyu persimmons (about 1 pound), cut into 1/4-inch wedges

  • Kosher salt

  • Freshly ground pepper

  • 1 bunch young arugula (about 2 cups), rinsed and dried

  • 1 cup purslane sprigs

  • 6 tablespoons pomegranate arils

  • 6 tablespoons salted roasted pepitas

Directions

  1. Combine lime juice, shallot, and orange juice in a bowl. Let stand 10 minutes. Whisk in olive oil.

  2. Place persimmons in a large bowl, and season with salt and pepper. Add dressing, and toss gently to coat. Season arugula and purslane with salt and pepper, and gently toss with dressed persimmons. Divide salad among six plates, and top with pomegranate arils and pepitas.

Suggested Pairing

Medium-bodied, almondy Verdicchio.

Originally appeared: January 2019

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