Break your heads of lettuce apart into leaves and wash in plenty of cold water. Drain, and roll the leaves in a large linen or cotton towel to dry. Place in the refrigerator until ready to assemble the salad.
Toss your hazelnuts in a splash of oil and a big sprinkle of salt and toast in the oven at 180 degrees celsius until light brown. Be careful not to burn them. Set aside to cool completely, then coarsely chop.
Pound a clove of garlic with a big pinch of salt in the bowl of a Japanese suribachi or mortar until completely pureed. Cover with a splash of vinegar and the juice of half a lemon. Set aside.
Use a mandolin or a very sharp chef's knife to slice your persimmon thinly, keeping the skin on. Peel your beet or radish with a vegetable peeler and slice into thin rounds (again with a mandolin, if using) to show a cross-section of their vivid interior.
Whisk olive oil into the garlic-vinegar mix (about 1 part acid to 2 parts oil) until it tastes balanced but still bright. Add freshly ground black pepper, and more salt, if needed.
Spread your leaves out in a wide, shallow bowl, array with sliced vegetables and fruit. Toss in half the vinaigrette to start, using your hands. Add more dressing if necessary, being careful to not overly saturate your leaves.
Before serving, make sure some of the beets or radishes and persimmon are visible toward the top, scatter pomegranate seeds, chopped hazelnuts, and parsley leaves. Serve!