Persimmon and Chrysanthemum Leaf Salad

Name: Persimmon and Chrysanthemum Leaf Salad
Yield: 4 servings
Cuisine: American
Ingredients: 1 bag Chrysanthemum leaves; 1 Persimmon; 1 to sprinkle Walnuts (optional); 2 tbsp Ponzu; 2 tsp Sesame oil

cookpad.japan @cookpad_jp

I wanted to try out a different way to eat chrysanthemum leaves.
Even though it's eaten raw, there's no bitterness.

The walnuts are optional. Sometimes I eat this with only persimmons. It tastes good an hour or so after tossing the ingredients together, so when making it as a dinner item, prepare it first to chill in the refrigerator.
Use the chrysanthemum leaves for salad and the stalks for sukiyaki so that you don't waste anything. For 4 servings. Recipe by Chibimomoyu-min

I wanted to try out a different way to eat chrysanthemum leaves.
Even though it's eaten raw, there's no bitterness.

cookpad.japan @cookpad_jp

I wanted to try out a different way to eat chrysanthemum leaves.
Even though it's eaten raw, there's no bitterness.

Saved

Ingredients

4 servings

1 bagChrysanthemum leaves
1Persimmon
1to sprinkle Walnuts (optional)
2 tbspPonzu
2 tspSesame oil

Saved

Steps

1

Remove the chrysanthemum leaves from the stalks, chop into bite-sized pieces, then soak in water.
2

Thinly slice the persimmon into 5 mm wedges.
3

Make a dressing of ponzu and sesame oil, and toss the chrysanthemum leaves and persimmon together.
4

Lightly chop up walnuts and scatter on top.