Persimmon salad with walnuts and leeks
6 servings
10 minutes
Persimmon salad with walnuts and leek is a harmony of tenderness and rich flavor. This exquisite recipe likely draws inspiration from European cuisine, where the balance of sweet and savory notes is appreciated. A juicy slice of persimmon, soft slightly sweet leek, and the aroma of walnuts create a unique bouquet of flavors that unfolds with each bite. The dressing made from walnut oil and sour cream adds richness to the dish, while Dijon mustard and wine vinegar provide a pleasant spiciness. This salad is perfect as a light appetizer or an original complement to main dishes.
1
Cut the white part of the leek into segments 5-6 cm long and boil in salted water, then dress with a vinaigrette sauce made from white wine vinegar or lemon juice, Dijon mustard, walnut oil, ground nuts, and cream. First, whisk the mustard with the vinegar, then slowly drizzle in the oil while whisking to create a smooth sauce, which is then mixed with cream or sour cream and ground nuts. Pour this sauce over the leek.
- Dijon mustard: 1 tablespoon
- White wine vinegar: 2 tablespoons
- Walnut oil: 100 ml
- Sour cream: 200 g
- Walnuts: 20 g
- Ground black pepper: to taste
- Salt: to taste
- Leek: 12 pieces
2
After that, just sprinkle the leek with chopped parsley and top it with thinly sliced persimmon.
- Parsley: 20 g
- Persimmon: 2 pieces