Persimmon Salad with Sweet Ginger Vinaigrette |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 3 |
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The griddled persimmon cakes we had with duck in Xi'an inspired this salad. Ingredients:
1 firm-ripe fuyu persimmon, asian pear, or nectarine, cut into thin wedges |
6 fresh water chestnuts, peeled with a sharp knife and thinly sliced, or 1/3 cup julienne strips of jícama |
6 to 8 cups mixed baby lettuces |
sweet ginger vinaigrette |
Directions:
1. Toss together fruit, water chestnuts, and lettuces in a large bowl.
2. Drizzle with about 3 tablespoons vinaigrette, or to taste, and toss salad gently. Serve sprinkled with fried ginger from vinaigrette.
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