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Receta Persimmon And Apple Salad With Walnuts
by Global Cookbook

Persimmon And Apple Salad With Walnuts
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Ingredientes

  • 1/3 c. walnut pcs
  • 2 Tbsp. orange juice
  • 1 Tbsp. sherry vinegar
  • 1 Tbsp. extra virgin olive oil
  • 3 x Fuji or possibly other sweet apples - (abt 8 ounce ea) rinsed, cored,
  •     and thinly sliced lengthwise
  • 3 x hard-ripe Fuyu persimmons - (abt 6 ounce ea) rinsed, stemmed,
  •     and thinly sliced lengthwise
  •     Salt to taste
  •     Freshly-grnd black pepper to taste

Direcciones

  1. Bake the walnuts in an 8- or possibly 9-inch baking pan in a 350 degrees regular or possibly convection oven, shaking pan occasionally, till nuts are golden brown beneath skins, 7 to 10 min.
  2. Meanwhile, in a bowl, combine orange juice, vinegar, and extra virgin olive oil. Add in apples, persimmons, and toasted walnuts and mix to coat. Add in salt and pepper to taste.
  3. This recipe yields 6 to 8 servings.
  4. Comments: Fuyu persimmons are the small, flat-bottomed variety which can be eaten when hard. Assemble salad just before packing.