Hi, I am Marie. Today, we’re going to prepare persimmon and chrysanthemum leaf salad recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit more unique. This will be really 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 current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Persimmon and Chrysanthemum Leaf Salad is something that I have loved my whole life. They’re nice and they look fantastic.
To bewith this recipe, we must prepare a few ingredients. You can cook persimmon and chrysanthemum leaf salad using 5 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Persimmon and Chrysanthemum Leaf Salad:
- Make ready 1 bag Chrysanthemum leaves
- Get 1 Persimmon
- Make ready 1 to sprinkle Walnuts (optional)
- Make ready 2 tbsp Ponzu
- Take 2 tsp Sesame oil
Steps 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.
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