Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, persimmon and chrysanthemum leaf salad. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Persimmon and Chrysanthemum Leaf Salad is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Persimmon and Chrysanthemum Leaf Salad is something that I’ve loved my whole life. They are fine and they look wonderful.
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.
To get started with this particular recipe, we must prepare a few components. You can cook persimmon and chrysanthemum leaf salad using 5 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Persimmon and Chrysanthemum Leaf Salad:
- Take Chrysanthemum leaves
- Prepare Persimmon
- Take to sprinkle Walnuts (optional)
- Take Ponzu
- Make ready 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.
Steps 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. Slice the celery finely and chop cucumber, lettuce, persimmon into bite-size pieces. Top with the spicy chickpeas and drizzle any leftover.
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