Persimmons are one of the most underrated fruit around. High in fibre and fat free, they are both delicious and healthy, an excellent addition to any meal. If you’re unfamiliar with this mouth-watering and versatile ingredient, get acquainted with this salad from the talented Poh Ling Yeow. You won’t believe what you’ve been missing!
Persimmon, Smoked Chicken & Hazelnut Salad Recipe
Serves 4
Ingredients
400g smoked chicken breasts, 3mm slices
130g baby cos lettuce
1/2 cup whole hazelnuts
3 stalks spring onions
2 bunches asparagus, ends snapped off, sliced diagonally 3cm pieces
2 sweet persimmons, peeled, sliced into wedges
Dressing
4 Tbs olive oil
3 Tbs apple cider vinegar
1-2 tsp honey
1/2 tsp of seeded mustard
1 clove garlic, peeled and squashed under the flat side of a knife
Salt to taste
Freshly cracked black pepper
Method
To toast hazelnuts, place nuts in a small frypan and dry toast on medium heat, stirring or tossing continually for about 5-8 minutes or until the skins start to flake off and the nuts smell fragrant. Transfer immediately onto a clean tea towel and rub until the skins come off.
Place asparagus in a medium bowl. Pour freshly boiled water over the spears and cover for 30 seconds. Set aside.
To assemble salad, lay a bed of cos lettuce on the bottom of your plate then layer the remaining ingredients.
To make dressing, combine all dressing ingredients in a clean glass jar, shake, pour over salad.
For more persimmon recipes visit: persimmonsaustralia.com.au
