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Sweet and spicy persimmon dressing

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Ingredients for 1 servings:

  • 1 persimmon, overripe
  • 2 tbsp apple cider vinegar or cider vinegar
  • 1 tsp mustard (Savora mustard)
  • 1 tsp mustard (Dijon mustard), or freshly grated horseradish
  • Sea salt (fleur de sel)
  • 4 leaves borage, finely chopped
  • 3 tbsp rapeseed oil
  • n. B. garlic

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

For autumn and winter salads

Remove the stem end of the persimmon, place it unpeeled in a blender with the vinegar, mustard, and oil, and blend thoroughly. Add salt sparingly and stir in the finely chopped borage. This dressing is especially well-suited to raw vegetable salads made with carrots, beets, and/or spicy radishes, as well as salads made with white and red cabbage. The specified amount is sufficient for a salad made with approximately 400g of raw vegetables. A touch of garlic goes very well with this dressing; simply rub the salad bowl with a clove of garlic.

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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.

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