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Receta Fuyu Persimmon Salad With Cumin Lime Vinaigrette
by Global Cookbook

Fuyu Persimmon Salad With Cumin Lime Vinaigrette
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  Raciónes: 8

Ingredientes

  • 2 lb Fuyu persimmons see * Note Juice of 1 lime
  • 1/2 tsp grnd cumin
  • 1/2 x serrano chile seeded, chopped Salt to taste
  • 1 Tbsp. walnut oil
  • 1/4 c. pomegranate seeds
  • 3 Tbsp. minced walnuts toasted
  • 2 Tbsp. minced cilantro

Direcciones

  1. Note: Fuyus are the small, crisp persimmons. They're only slightly sweet, so when paired with an assertive vinaigrette, they make a refreshing salad.
  2. Cut off the tough green calyxes and slice each persimmon in 10 to 12 wedges.
  3. In a small lidded jar, combine the lime juice, cumin, about half of the chile, a dash of salt and the walnut oil. Tightly cover and shake hard to mix well. Taste the dressing on a small piece of persimmon. There should be just sufficient chile to add in a suggestion of heat. If you'd like it hotter, add in more and shake again.
  4. Combine the persimmons and the dressing in a work bowl and toss to coat well. Turn the salad out into a decorative bowl and sprinkle with the pomegranate seeds, walnuts and cilantro. Taste and add in more salt or possibly lime juice if necessary.
  5. This recipe yields 8 servings.