Vitamin slicing We prepare a salad from a persimmon of a grade sharon. This fruit - a hybrid of Japanese persimmon and apple has a pleasant taste, juicy and tender. Sharon is the best ingredient for vitamin salads. We already met with the popular "Don Sharon" in a wonderful salad with cheese, and today Sharon acts as a duet with an aromatic additive - fennel. The culinary virtues of fennel are varied, and in a salad it is felt - juicy taste and delicate aroma. This dish can not even be called a salad, rather, it's just slicing. The finest petals of persimmon and fennel easily and quickly absorb the flavor of the dressing, acquiring a sharp taste of the root of ginger, lemon and persimmon juices merge together. Salad is beautiful, it causes a positive mood. Very easy to prepare.
Ingredients:- Persimmon 2 pcs.
- Fresh Fennel 200 g
- Olive oil 1 tbsp. l.
- Lemon juice 2 tbsp. l.
- Salt 1 g
- Black pepper powder 1 g
- Fresh ginger 10 g
- Step 1 To prepare this salad, you need to take dense large-sized fruits of persimmons, fennel, ginger root, lemon juice, olive oil, salt, pepper.
- Step 2 Wash Persimmon, dry it. Peel the skin from the fruit. Cut into thin petals. Take that part of the fruit, in the center of which there is a "flower". Leave the side piece for another salad.
- Step 3 Grind the ginger root gently.
- Step 4 Prepare the dressing: pour the ginger root with olive oil and fresh lemon juice. Mix.
- Step 5 Pour the petals of persimmon dressing. Leave to stand for 10 minutes.
- Step 6 Wash Fennel. Peel off the upper coarse leaf plates, cut the tuber across thin slices.
- Step 7 With the persimmons drain the juice, olive oil and ginger juice. Fill this mixture with fennel. Leave to stand for 10 minutes.
- Step 8 On the plate alternately lay the petals of persimmon and fennel. A little salt, pepper. Decorate with mint and greens fennel. Serve for dinner, dinner.