The griddled persimmon cakes we had with duck in Xi'an inspired this salad.
Recipe information
Total Time
35 min
Yield
Makes 3 or 4 servings
Ingredients
1 firm-ripe Fuyu persimmon, Asian pear, or nectarine, cut into thin wedges
6 fresh water chestnuts, peeled with a sharp knife and thinly sliced, or 1/3 cup julienne strips of jícama
6 to 8 cups mixed baby lettuces
Preparation
Step 1
Toss together fruit, water chestnuts, and lettuces in a large bowl.
Step 2
Drizzle with about 3 tablespoons vinaigrette, or to taste, and toss salad gently. Serve sprinkled with fried ginger from vinaigrette.
