Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, persimmon and chrysanthemum leaf salad. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
I wanted to try out a different way to eat chrysanthemum leaves. Even though it's eaten raw, there's no bitterness. Sometimes I eat this with only persimmons. It tastes good an hour or so after tossing the.
Persimmon and Chrysanthemum Leaf Salad is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Persimmon and Chrysanthemum Leaf Salad is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have persimmon and chrysanthemum leaf salad using 5 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Persimmon and Chrysanthemum Leaf Salad:
- Take 1 bag Chrysanthemum leaves
- Make ready 1 Persimmon
- Take 1 to sprinkle Walnuts (optional)
- Take 2 tbsp Ponzu
- Prepare 2 tsp Sesame oil
Great recipe for A Japanese Cuisine Standard - Chrysanthemum Leaves and Persimmon Shira-ae. I came up with this recipe since I had a lot of persimmons and garland chrysanthemums (chrysanthemum leaves). Forgive me for posting such a basic recipe. The sweetness of the persimmons is delightful.
Instructions to make Persimmon and Chrysanthemum Leaf Salad:
- Remove the chrysanthemum leaves from the stalks, chop into bite-sized pieces, then soak in water.
- Thinly slice the persimmon into 5 mm wedges.
- Make a dressing of ponzu and sesame oil, and toss the chrysanthemum leaves and persimmon together.
- Lightly chop up walnuts and scatter on top.
Forgive me for posting such a basic recipe. The sweetness of the persimmons is delightful. Whisk vinaigrette, then pour over persimmon and celery and toss to coat well. When you want to eat the salad, add the fruit and toasted almond slivers! Time to make Kale and Persimmon Salad!
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