Salad with persimmon and pine nuts
2 servings
30 minutes
This exquisite salad, hailing from American cuisine, combines freshness and rich flavors. The sweetness of persimmon harmoniously intertwines with tender chicken fillet, creating a soft, velvety texture complemented by the light tartness of sorrel. Olives add a salty accent, while delicate mozzarella softens the taste. The dressing made from olive oil with pepper and mustard adds spiciness, making the dish expressive. The finishing touch is crunchy pine nuts that add a subtle nutty note. This salad is an ideal choice for a light lunch or dinner; it is rich in vitamins and offers pleasant gastronomic enjoyment. It can be served as a standalone dish or as a side to fish or white meat.
1
Boil the chicken fillet, let it cool, and cut into pieces.
- Chicken breast fillet: 70 g
2
Wash the sorrel leaves and place them on a plate.
- Sorrel: 30 g
3
Slice the persimmon thinly, place it on the sorrel, and top with chicken fillet.
- Persimmon: 0.5 piece
- Chicken breast fillet: 70 g
4
Add olives (cut in half) and also divide the mozzarella (if it's in balls, if not, cut into small cubes).
- Pitted black olives: 4 pieces
- Mozzarella cheese: 3 pieces
5
We make a dressing for the salad. We mix oil, salt, and mustard (you can add mustard seeds for spiciness).
- Chili-infused olive oil: 1 tablespoon
- Salt: pinch
- Mustard: 0.5 teaspoon
6
We dress the salad and sprinkle it with nuts. The salad is ready.
- Pine nuts: 20 g
7
Enjoy your meal!
