Winter Persimmon Salad
This winter persimmon salad brings colours of the rainbow to your plate. Super delicious and healthy, with seasonal produce.
dino kale leaves
small bunch rocket leaves
extra virgin olive oil
finely grated ginger
ground black pepper
Cut the persimmon into quarters and then slice into 1 cm thick slices, discarding the core and seeds if any.
Cut the apple similarly. Toss apple pieces in 1 tsp lemon juice and keep aside.
Wash and dry the leaves on cotton towels or in a salad spinner. Chop into bite sized pieces and keep aside.
Scrub and peel the carrots. Using a julienne grater or spiraliser.
Combine the prepped ingredients in a bowl.
Whisk the ingredients for the dressing in a small bowl until thick and creamy. Pour over the salad.
Toast the sesame seeds in a small pan on high heat until they start popping. Top the salad with the toasted seeds.
Scatter crumbled blue cheese over the salad.
No rocket or kale? Use any green leafy vegetables that you can find and that are in season.
Try this recipe using mangoes instead of persimmons
You can also use spiralised white radish in addition to the carrots
You can buy a very handy julienne peeler to make quick work of spiralizing vegetables like carrot and radish. In India, Big Bazaar stocks these peelers and they are <Rs.100.