James' Boxing Day Bloody Mary

Recipe by Adam Pearson and photography by Matt Armendariz

This Thanksgiving, create a light, fresh salad to accompany your richer dishes.


2 lbs Fuyu persimmons

Zest and juice from 1 lemon, about 2 tablespoons

1 teaspoon maple syrup

1/4 cup olive oil

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1/8 teaspoon ground cardamom

1/2 cup pomegranate seeds

1/4 cup roasted pistachios, roughly chopped

Handful of cilantro leaves

Salt and pepper to taste

Serves 8
Cook time 30 min


Remove the tops of the persimmons and slice into thin wedges, about 8-10 wedges each.

Combine the vinaigrette ingredients in a bowl and whisk to combine.
Toss sliced persimmons and vinaigrette together and place into a serving platter.

Top with pomegranate seeds, pistachios and cilantro. Serve chilled or room temp.