Serves 4
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2 sweet persimmons
200 grams endive, radicchio or rocket salad
1 cup parmesan shavings
1/2 cup toasted almonds
olive oil and balsamic vinegar for serving
sea salt and cracked black pepper for serving
METHOD
1 Remove the stalk/calyx then peel and slice persimmons into thin pieces.
2 Divide the salad and persimmon between four plates.
3 Top with parmesan shavings, toasted almonds and drizzle with olive oil and balsamic vinegar. Season with salt and pepper to serve.
Note: This salad makes a great accompaniment to any grilled or barbequed meats. Can be served as a light meal or entree. Add some cooked prawns for a simple variation.
The Carousel thanks Persimmons Australia Inc for this recipe.
