Persimmon and Hazelnut Salad

Persimmon and Hazelnut Salad

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Here's an unusual use for persimmons - in a savoury salad, tossed with hazelnuts and dressed with a nut oil salad dressing.


Serves: 4 

  • 30g unpeeled hazelnuts, roughly chopped
  • 3 persimmons
  • 3 handfuls mixed salad leaves
  • 2 tablespoons hazelnut or walnut oil
  • 4 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1-2 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • freshly ground black pepper

Preparation:10min  ›  Ready in:10min 

  1. Lightly toast hazelnuts in a dry frying pan. Be careful they don't burn. Remove from pan and allow to cool.
  2. Cut persimmons in half and cut into thin strips. Tear salad leaves into bite-sized pieces. Mix with the hazelnuts and the persimmons.
  3. Mix hazelnut and olive oil with salt. Add pepper, vinegar and mustard and stir well. Drizzle over the salad, toss and serve immediately.

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