EntertainingNov 16, 2021

Recipe: Chicory & Persimmon Salad with Ambassador Olivia Muniak

Written by All Sorts Of
Photographed by Olivia Muniak

We’re in full hostess mode over here with the upcoming holidays approaching! And with that comes planning our seasonal menus from starters to dessert with each of our guests in mind. Today our friend and Shoppe Ambassador Olivia Muniak is sharing one of her favorite cool-weather dishes, Chicory & Persimmon Salad. It’s fruity, it’s tangy and stands up to the crunch with a touch of nutty hazelnut. If you’re looking for a refreshing starter that looks beautiful but also tastes great, give this one a try!

Eyeing up Olivia’s bowl? Sign up for our waitlist to be notified when the Scalloped Casserole Dish comes back in stock this December!

Chicory & Persimmon Salad

Prep Time: 10 minutes
Total Time: 15 minutes
Serve: 4

1-2 head of chicories (either Bel Fiore radicchio, Red Belgian Endive, or Castelfranco)

2 Fuyu persimmon

1/2 c of shaved ricotta salata cheese

1/4 c chives, finely chopped

1/3 c toasted walnuts or hazelnuts

1/3 c extra virgin olive oil

1/4 c champagne vinegar

1 tsp maple syrup

1/2 lemon, zested

1 tsp dijon mustard

1-2 garlic cloves, grated on microplane

Flaky sea salt & fresh cracked pepper

Slice the persimmon into round discs or matchsticks, set aside. Tear the chicories into a serving bowl and toss with the persimmon and chives, saving a bit to garnish the salad for serving.
Next, make the dressing. In a small mixing bowl, whisk together the vinegar, maple syrup, grated garlic, dijon mustard and salt. Then slowly drizzle the olive oil while whisking continuously, this will help thicken the dressing. Dress the chicories and persimmon salad and toss in the toasted nuts.
Layer the top of the salad with any remaining persimmon, chives, and a pinch of flaky sea salt and fresh cracked pepper. Using a vegetable or cheese peeler, shave the ricotta salata cheese over the salad before serving.

Scalloped Casserole Dish


Heirloom Salad Servers S/2


Arandis Tea Towel


Eero Canister


Burke Salad Servers


Gen Napkin S/4


Oakville Placemat



Even though she grew up in New York City, Olivia Muniak has always had an affinity for the breezy louche sensibility of Italian aperitivo hour. She considers a long leisurely meal as an antidote to the hustle of daily life, as a way to slow down and be present. 

Her entertaining philosophy is simple: tables should be candlelit, begin the evening with a cocktail, and savor every bite of thoughtfully prepared food in between sips of good wine and conversation (and lots of laughter). 

In August of 2019, fueled by the idea of meals as a form of meaningful connection, Olivia launched La Cura Supper Club (La Cura is Italian for “the cure”), a six-course family style dinner, hosted in a private home or at a unique spot in Los Angeles.

In addition to a regular supper club, La Cura offers full-service catering, event and party planning. The website serves as an evolving compendium of what she’s cooking and a shoppable edit of her favorite entertaining and kitchen essentials. Olivia lives and works in Los Angeles, California.

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