ShopRite of Medford | ShopRite of Lawnside

Butter Lettuce, Persimmon, Feta and Hazelnut Salad Recipe


Makes: 4 servings



  • 2 tablespoons Sherry wine vinegar
  • 1 tablespoon minced shallot
  • 1 1/2 teaspoons Dijon mustard
  • 1/3 cup olive oil
  • 1 large head of butter lettuce or Boston lettuce, torn into bite-size pieces
  • 3 medium-size firm but ripe Fuyu persimmons, peeled, halved, sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped toasted hazelnuts


  1. Combine vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
  2. Place lettuce in large bowl; toss with dressing. Gently toss in persimmons, cheese, and nuts. Season salad to taste with salt and pepper.

Recipe and photo by Bon Appetit

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