Persimmon salad with parmesan and sherry vinaigrette
8 servings
10 minutes
Persimmon salad with parmesan and sherry vinaigrette is a refined combination of flavors where the sweetness of ripe persimmon harmonizes with the salty spiciness of parmesan and the tenderness of pork belly. The light acidity of sherry vinegar mixed with fragrant olive oil gives the dish an exquisite balance. Blanched leeks add softness, while pine nuts provide a subtle nutty note. This dish is perfect as an elegant appetizer for a festive table or as a light yet nutritious dinner. Inspired by Russian culinary tradition, this salad combines classic ingredients with an unusual accent, creating gastronomic pleasure in every bite.
1
Slice the white part of the leek into rings and blanch in salted water for two minutes. You can add a small piece of butter to the water — the butter will enhance the flavor of the leek.
- Leek: 2 stems
- Salt: to taste
- Olive oil: 3 tablespoons
2
Slice the persimmon (preferably korolek or other varieties that retain firmness when ripe), grate the parmesan on a coarse grater, and slice the pork belly thinly.
- Persimmon: 1 kg
- Parmesan cheese: 100 g
- Pork belly: 100 g
3
Whisk sherry vinegar with olive oil, add salt and pepper.
- Sherry vinegar: 1 tablespoon
- Olive oil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
4
Place persimmon, slices of pork belly, and leek on a plate, top with a salad mix and pine nuts, and drizzle with sherry vinaigrette.
- Persimmon: 1 kg
- Pork belly: 100 g
- Leek: 2 stems
- Salad mix ""Food"": 150 g
- Pine nuts: 20 g