Italian Persimmon Salad

 

Serving size: Serves 4

Prep time: 5 minutes

 

Ingredients

  • 2 persimmons
  • 200 grams endive, radicchio or rocket salad leaf
  • 1 cup parmesan shavings
  • ½ cup toasted almonds
  • olive oil and balsamic vinegar for serving
  • sea salt and cracked black pepper for serving

 

Method


  • Remove stalk, peel and slice persimmons into thin pieces.
  • Divide the salad leaf and persimmon between 4 plates.
  • Top with parmesan shavings, toasted almonds and drizzle with olive oil and balsamic vinegar. Season with salt and pepper to serve.

  • Note: This salad makes a great accompaniment to any grilled or barbequed meats. Can be served as a light meal or entree. Add some cooked prawns for a simple variation.

 

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