Steps to Prepare Quick Persimmon and Chrysanthemum Leaf Salad
Hello everybody, it's Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, Recipe of Super Quick Homemade Persimmon and Chrysanthemum Leaf Salad. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Persimmon and Chrysanthemum Leaf Salad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Persimmon and Chrysanthemum Leaf Salad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Persimmon and Chrysanthemum Leaf Salad is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to first prepare a few components. You can have Persimmon and Chrysanthemum Leaf Salad using 5 ingredients and 4 steps. Here is how you cook that.
I wanted to try out a different way to eat chrysanthemum leaves.
Even though it's eaten raw, there's no bitterness.
The walnuts are optional. Sometimes I eat this with only persimmons. It tastes good an hour or so after tossing the ingredients together, so when making it as a dinner item, prepare it first to chill in the refrigerator.
Use the chrysanthemum leaves for salad and the stalks for sukiyaki so that you don't waste anything. For 4 servings. Recipe by Chibimomoyu-min
Ingredients and spices that need to be Prepare to make Persimmon and Chrysanthemum Leaf Salad:
- 1 bag Chrysanthemum leaves
- 1 Persimmon
- 1 to sprinkle Walnuts (optional)
- 2 tbsp Ponzu
- 2 tsp Sesame oil
Instructions to make Persimmon and Chrysanthemum Leaf Salad
- Remove the chrysanthemum leaves from the stalks, chop into bite-sized pieces, then soak in water.
- Thinly slice the persimmon into 5 mm wedges.
- Make a dressing of ponzu and sesame oil, and toss the chrysanthemum leaves and persimmon together.
- Lightly chop up walnuts and scatter on top.
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