An appetizing salad may well be called a vitamin cut. A hybrid of a juicy, soft persimmon of the Sharon variety, obtained by crossing an apple tree with a persimmon from Japan, is considered an ideal ingredient for many varieties of vitamin salads. This bright dish is suitable for any meal, in which there is nothing difficult to prepare.
It is necessary
- - 2 persimmons;
- - 10 g of ginger root;
- - 1 g of salt;
- - 200 g fennel;
- - 1 g of ground black pepper;
- - 1 tablespoon of olive oil;
Instructions
Step 1
Prepare a persimmon that is large and fairly dense in consistency. Rinse the fruits well, dry on a paper or linen napkin. Cut the rind and cut into thin, delicate petals.
Step 2
Take a closer look, in the central pieces there is a figurine that resembles a flower. So you need to take it. From the rest, prepare another dish with persimmon in the ingredients.
Step 3
Peel the ginger, chop on a fine grater. Place the ginger in a small container.
Step 4
Next, tackle the salad dressing. Into the grated ginger, add the butter made from olives. Pour lemon juice there. Mix the whole mixture thoroughly.
Step 5
Pour the persimmon with the resulting sauce. Set aside for 10 minutes, infuse.
Step 6
In the meantime, rinse the fennel, remove the top coarse leaf plates. Chop the fennel, being careful to split it across the grain. This should result in thin slices.
Step 7
Drain the resulting juice from the persimmon into a separate bowl. The ginger will also let the juice out, but it will still come in handy. Sprinkle the fennel with the juices and olive oil.
Step 8
It must be infused for about 10 minutes to give a richer aroma and taste.
Step 9
Spread the persimmon on a beautiful large dish, then spread the fennel on top. Season with salt and pepper to taste. Garnish the salad with chopped mint and herbs of your choice.
