Leek and Persimmon Salad with Mustard Dressing
⏳ Time
25 minutes
🥕 Ingredients
9
🍽️ Servings
6
Description
Parmesan ham or prosciutto can be a great addition to this salad, especially if you crisp the slices in the oven.
Ingredients
- Leek - 6 stalks
- "Korolek persimmon" - 6 pieces
- Apple Cider Vinegar - 1 fl oz
- Olive Oil - 3 fl oz
- Almond - 0 fl oz
- Parsley - 0.7 oz
- Dijon Mustard - 1 tablespoon
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Slice the white part of the leek stalks into rounds, about half a centimeter thick. Blanch the onion rings in lightly salted water for two to three minutes, then drain the water.
Step 2
Whisk together the apple cider vinegar and mustard. Gradually add the olive oil in a thin stream, continuing to mix until the mixture reaches a thick emulsion.
Step 3
Incorporate almond oil into the emulsion, season with salt and pepper to taste, finely chop the parsley, and mix it into the dressing.
Step 4
Slice the persimmon into thin pieces, toss with the mustard dressing and rings of leek – and the salad is ready.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.