Leek and Persimmon Salad with Mustard Dressing
Salads • Kazakhstani
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 0 fl oz
- Olive Oil 5 fl oz
- Almond 0 fl oz
- Parsley 0 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.
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