Beijing salad with persimmon
4 servings
30 minutes
Beijing salad with persimmon is an elegant blend of freshness and sweet notes in traditional Chinese cuisine. The salad leaves create a light base, while ripe persimmon adds soft sweetness, harmonizing with the spiciness of red onion and the juiciness of cherry tomatoes. Tender chicken fillet enriches the dish, and the dressing made of olive oil, wine vinegar, soy sauce, and mustard fills the flavor with depth and expressiveness. Sesame seeds complete the composition with a light nutty hint. This salad is perfect as a light main dish or an exquisite appetizer that complements a festive table or refreshes a weekday dinner.
1
Boil the chicken.
- Chicken fillet: 1 piece
2
Combine oil, vinegar, mustard, sugar, soy sauce, and sesame and mix well until the sugar is completely dissolved.
- Extra virgin olive oil: 3 tablespoons
- White wine vinegar: 3 tablespoons
- Mustard: 1 teaspoon
- Sugar: 1 teaspoon
- Soy sauce: 1 tablespoon
- Sesame seeds: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
3
Cut the dates into large cubes, the onion into thin strips, halved cherry tomatoes, and tear the lettuce leaves into large pieces.
- Persimmon: 2 pieces
- Red onion: 1 head
- Cherry tomatoes: 7 pieces
- Mixed salad leaves: 30 g
4
Slice the chicken breast into thin pieces.
- Chicken fillet: 1 piece
5
Mix all vegetables, lettuce leaves, and chicken in a deep bowl, dress it, and serve.
- Mixed salad leaves: 30 g
- Persimmon: 2 pieces
- Red onion: 1 head
- Cherry tomatoes: 7 pieces
- Chicken fillet: 1 piece
- Extra virgin olive oil: 3 tablespoons
- White wine vinegar: 3 tablespoons
- Mustard: 1 teaspoon
- Sugar: 1 teaspoon
- Soy sauce: 1 tablespoon
- Sesame seeds: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste