Wild Greens Salad With Persimmons and Hickory Nuts
Tender greens make up the base of this bright, simple yet texturally complex salad adapted from “Turtle Island” (Clarkson Potter, 2025) by Sean Sherman. The chef created it to highlight seasonal foraging in North America. While wild dandelion greens or chickweed provide the full effect, mixed greens or even arugula also work, providing a peppery bite against the honeyed persimmon fruit. Great on its own, this salad can also be served alongside a hearty, braised main dish like Mr. Sherman’s bison pot roast with hominy. Korsha Wilson
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