Persimmon Salad with Sweet Ginger Vinaigrette
Inspired in Xi'an, ChinaServes 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
