Endive and Fuyu persimmon salad with pecans from The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant (page 153) by Judy Rodgers

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Notes about this recipe

  • bernalgirl on November 13, 2025

    A simple and delicious salad as written. When I don’t have endive, I use butter lettuce and radishes and make a vinaigrette, adding Dijon, shallots or chives, and liberal amounts of freshly ground black pepper. I’m making this for Thanksgiving!

  • TrishaCP on December 08, 2019

    A simple and delicious salad. My endive were quite small so my salad was pretty heavy on persimmon, but this made a lovely starter for a seafood dinner.

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