Salad with Persimmon and Tomino Cheese is a recipe I usually make with vanilla persimmons, but this year, arriving too late, I only found apple persimmons. So know, given the result, that when in season, you can use either because they’re both excellent. The mustard sauce I prepared as a dressing for this salad is delicious, and once you learn to make it, you can also use it on other dishes like fish. Overall, the recipe seems elaborate, but in the end, it is really simple and suitable even for less experienced cooks. I recommend you prepare it right away before you can’t find apple persimmons anymore.
If you like persimmons, then you shouldn’t miss the following recipes:
Sugar-Free Persimmon and Cocoa Pudding
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 1 large apple persimmon
- 1 tomino cheese
- 3.5 oz mixed salad greens
- 2 tbsps extra virgin olive oil
- Half lemon juice
- 1 tsp mustard
- 1 tsp honey (not chestnut)
- to taste salt
Tools
- 1 Pan
- 1 Knife
- 1 Cutting board
- 1 Tray
- 1 Bowl
How to Prepare Salad with Persimmon and Tomino Cheese
Wash the persimmon thoroughly to remove any impurities, dry it, remove the stem, and slice it into pieces 0.4 inches thick.
Put a drizzle of extra virgin olive oil in a non-stick pan, and place the fruit slices inside. Add a pinch of salt and sauté over high heat until they are browned.
In a small bowl, pour a tablespoon of extra virgin olive oil, lemon juice, and a teaspoon of mustard.
Add the honey, but ensure it’s not chestnut honey as it’s too bitter, and emulsify all the ingredients well.
Place the mixed salad greens on a serving tray, season with salt, add just a drizzle of oil, and mix.
Lay the persimmon slices over the salad, but only if they have cooled, add the tomino slices, and finally drizzle the mustard sauce you prepared earlier over everything.
Serve your Salad with Persimmon and Tomino Cheese immediately at room temperature or chilled if left in the refrigerator for about thirty minutes (in this case, add the sauce just before serving).
Tips and Storage
You can store all the ingredients in the fridge for at least one day, but you should assemble them only when serving, as the salad would wilt very quickly.
However, store all foods in airtight containers, preferably glass.
If you don’t like the mustard-based dressing, you can easily omit it, although the flavor will change, always good but different.
