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Persimmon Salad with Sweet Ginger Vinaigrette

Inspired in Xi'an, China
 

Serves 3 or 4
Active time: 35 min   Start to finish: 35 min

Ingredients:
1 ripe Fuyu persimmon, Asian pear, or nectarine
  cut into thin wedges
6 fresh water chestnuts, peeled witha sharp knife and
  thinly sliced, or 1/3 cup julienne strips of jicama
6 to 8 cups mixed baby lettuces 
Sweet Ginger Vinaigrette
 
 

Preparation:
Toss together fruit, water chestnuts, and lettuces in a large bowl.
Drizzle with about 3 tablespoons vinaigrette, or to taste, and toss salad gently. Serve sprinkled with fried ginger from vinaigrette.
 

Courtesy of Shaanxi Cuisine College, Xi'an, China