Fuyu persimmon salad with cumin-lime vinaigrette
Fuyu persimmon salad with cumin-lime vinaigrette
Rating: (1 rated)
Recipe Yield: Total time: 40 minutes | Serves 8
Ingredients
2 pounds Fuyu persimmons Juice of 1 lime 1/2 teaspoon ground cumin 1/2 serrano chile, seeded and minced Salt 1 tablespoon walnut oil 1/4 cup pomegranate seeds (about 1/4 pomegranate) 3 tablespoons chopped walnuts, toasted 2 tablespoons chopped cilantro
Preparation

Step 1 Cut off the tough green calyxes and slice each persimmon in 10 to 12 wedges.

Step 2 In a small lidded jar, combine the lime juice, cumin, about half of the chile, a dash of salt and the walnut oil. Tightly cover and shake hard to mix well. Taste the dressing on a small piece of persimmon. There should be just enough chile to add a suggestion of heat. If you'd like it hotter, add more and shake again.

Step 3Combine the persimmons and the dressing in a work bowl and toss to coat well. Turn the salad out into a decorative bowl and sprinkle with the pomegranate seeds, walnuts and cilantro. Taste and add more salt or lime juice if necessary.

Description
In Recipes-list.com we have selected the most viewed recipes from category - Salads Vegetarian . Enjoy the best recipes specially selected for you! Fuyu persimmon salad with cumin-lime vinaigrette is the right choice that will satisfy all your claims.
Print
Rate for this recipe
Categories