in Recipes

Fruity raspberry-persimmon-iceberg salad

updated

Spread the love

Ingredients for 2 servings:

  • ½ iceberg lettuce
  • 2 handfuls of raspberries
  • ½ persimmon(s)
  • 50 ml cream, whipped until creamy
  • 4 tbsp lemon juice
  • 2 tbsp linseed oil
  • salt and pepper
  • some honey, if desired

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Clean and chop the lettuce. Sort the raspberries. Peel and slice the persimmon. Prepare the dressing and season to taste. Toss the iceberg lettuce with the dressing and carefully fold in or sprinkle the fruit on top.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Pork roulades with hearty filling

Winter-style onion soup