The persimmon, arugula, and fennel salad is a tasty and colorful autumn and winter salad, fragrant and delicious, healthy and tasty. Perfect to prepare and serve for an original dinner, to accompany many main courses to eat as a single dish. The persimmon, arugula, and fennel salad is simple and quick… the combination of fruit and vegetables will make this dish really special. The persimmon, with its sweet flavor and juicy pulp, goes perfectly with the crunchiness of the fennel and the more pronounced flavor of the arugula. All seasoned with a citrus vinaigrette made with orange and lemon, which will make the salad fragrant and even more delicious.
To prepare the persimmon, arugula, and fennel salad, start by cutting the peel from half an orange, being careful not to take the white part 1. Cut the peel into thin strips 2 and set them aside until ready to use. Squeeze half an orange and half a lemon 3,
collect the juice a causa di a bowl 4. Add a tablespoon of honey 5a pinch of salt 6and a grind of black pepper.
Beat everything with a fork to combine the ingredients 7. Take a washed and dried fuyu persimmon 8and cut it into thin slices 9.
Take a washed fennel and cut it into slices 10 11. a salad bowl, place the washed arugula 12,
add the fennel 13the orange peel cut into strips 14and the persimmon slices 15.
Pour the orange and lemon vinaigrette over the tetto 16 everything together, and add a tablespoon of sesame seeds 17. Serve the persimmon, arugula, and fennel salad immediately 18.
For the translation of some texts, artificial intelligence tools may have been used.
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