Receita
Chudda's Cuisine/Lounge
Oct 27, 2014
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PERSIMMON AND DATE SALAD

One of the great things about fall is all of the fresh, seasonal produce that comes available this time of year.  So many different and beautiful fruits and veggies that it’s hard not to want to buy them all.  I really wanted to make a fall salad that combines some of the best of what we have available right now.  Ludmilla LOVED this persimmon and date salad, so much so that I had to make her two for her lunch! Persimmons are a fall favorite of mine…they are so delicious and beautiful, especially when used in a salad.  This is the perfect salty and sweet combination to use them in.   This would be perfect for a starter salad at any dinner party…it’s not only delicious but beautiful.  Welcome to fall and enjoy this delight!!

PERSIMMON AND DATE SALAD (8 of 1)

INGREDIENTES

1 bunch frisee’, cleaned

1 head Belgian endive, separated into spears and cleaned

1 head radicchio, cored and cleaned

3 ripe Fuyu persimmons, peeled and sliced

1/2 c. toasted walnuts

6 medjool dates, halved and pitted

1/2 c. shaved parmesan

1 tsp. dijon mustard

1 tsp. honey

2 T. cider vinegar

6 T. olive oil

kosher salt and pepper

PERSIMMON AND DATE SALAD

DIRECTIONS

When making this salad use the amount of each ingredient that suits your liking.

PERSIMMON AND DATE SALAD

Mix frisee’, endive spears and radiccho in a bowl and place on a large plate.

PERSIMMON AND DATE SALAD

Whisk together dijon, honey cider vinegar and a pinch of salt and pepper.  Slowly drizzle in olive oil until emulsified.  Adjust seasoning.  Set aside.

PERSIMMON AND DATE SALAD

PERSIMMON AND DATE SALAD

Place persimmon pieces, walnuts, dates and parmesan on top and drizzle with walnut vinaigrette.

PERSIMMON AND DATE SALAD

PERSIMMON AND DATE SALAD

Beijos e Tchau!

Marilyn Chudda

 

 

 

Ludmilla Ramos and Marilyn Chudda
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Ingredients:

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4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

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