Persimmon Salad with Parmesan and Sherry Vinaigrette
Salads • Argentinian
Description
Persimmon salad with Parmesan and sherry vinaigrette.
Ingredients
- Persimmon 0 lbs
- Parmesan Cheese 5 oz
- Salad mix "Eats" 5 oz
- Leek 2 stalks
- Pistachios 0 oz
- Champagne Vinegar 1 tablespoon
- Olive Oil 3 spoons
- Salt to taste
- Salted pork belly 5 oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Slice the white part of the leek into rings and blanch in salted water for two minutes. You can also add a small piece of butter to the water — the butter will enhance the leek's flavor.
Step 2
Slice the persimmon (preferably the Korolek variety or other types that remain firm when ripe. It's also better if the persimmon has fewer seeds, as spitting them out while eating is unpleasant, and removing them during preparation is tedious; moreover, the holes can spoil the appearance of sliced persimmon). Grate the Parmesan cheese using a coarse grater, and slice the pork belly thinly.
Step 3
Whisk the sherry vinegar with olive oil, then season with salt and pepper.
Step 4
Arrange the persimmon, slices of pork belly, and leeks on a plate, then top with the salad mix and pine nuts, and drizzle everything with sherry vinaigrette.
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