Persimmon can be used to prepare various dishes; it goes well with meat. Enjoy this warm, appetizing salad.
You will need:
- 1 persimmon;
- chicken fillet;
- 1/2 head of Chinese cabbage;
- 4 chicken eggs;
- 5 tbsp. tablespoons of white wine vinegar;
- 1 teaspoon of mustard;
- 1 teaspoon of sugar;
- 0.5 teaspoons of salt;
- 0.5 tsp of black ground pepper;
- 50 g feta cheese;
- 1 teaspoon chopped walnut.
First, cut the Chinese cabbage into small pieces. Then spread it evenly on a flat dish.
Boil chicken eggs for 5 minutes after boiling. Then dip them in cold water to cool.
Wash the persimmon well and remove the stalk. Cut it carefully into several slices. Spread persimmon slices in a well-heated frying pan and sprinkle a little sugar on top.
Fry the fruit evenly on both sides over medium heat. As soon as caramel forms on the surface, reduce heat and gently turn the wedges without breaking the integrity. Put the finished caramel slices of persimmon on top of the Chinese cabbage.
Next, we will prepare the chicken fillet, for this we will cut it into thin strips.
In the pan where the persimmon slices were cooked, pour in a little vegetable oil and put the chicken there. Season the fillet with salt and pepper. Fry, stirring constantly, until golden brown.
Once the chicken is done, gently add it to the salad. Peel and chop the chilled eggs, not very finely. Lay them on top. Cut feta cheese into cubes and send to salad.
Add mustard and vinegar to the juice left after cooking persimmons and chicken. Stir the dressing well and heat a little.
Pour the prepared sauce over the salad. Sprinkle the dish with chopped walnuts. Serve the salad warm.
