Hello, I’m Jane. Today, I’m gonna show you how to prepare persimmon and chrysanthemum leaf salad recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Persimmon and Chrysanthemum Leaf Salad Recipe
Persimmon and Chrysanthemum Leaf Salad is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Persimmon and Chrysanthemum Leaf Salad is something that I have loved my entire life.
To begin with this recipe, we must first prepare a few components. You can have persimmon and chrysanthemum leaf salad using 5 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Persimmon and Chrysanthemum Leaf Salad:
- Take 1 bag Chrysanthemum leaves
- Take 1 Persimmon
- Take 1 to sprinkle Walnuts (optional)
- Prepare 2 tbsp Ponzu
- Make ready 2 tsp Sesame oil
Instructions to make Persimmon and Chrysanthemum Leaf Salad:
- Remove the chrysanthemum leaves from the stalks, chop into bite-sized pieces, then soak in water.
- Thinly slice the persimmon into 5 mm wedges.
- Make a dressing of ponzu and sesame oil, and toss the chrysanthemum leaves and persimmon together.
- Lightly chop up walnuts and scatter on top.
So that’s going to wrap it up with this exceptional dish persimmon and chrysanthemum leaf salad recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
