From persimmon you can cook various dishes, it goes well with meat. This warm appetizing salad will bring you great pleasure.
Pick your recipe
You will need:
- 1 persimmon;
- chicken fillet;
- 1/2 head of Beijing cabbage;
- 4 chicken eggs;
- 5 tbsp. tablespoons of white wine vinegar;
- 1 teaspoon mustard;
- 1 teaspoon of sugar;
- 0.5 teaspoon of salt;
- 0.5 teaspoon black pepper;
- 50 g feta cheese;
- 1 teaspoon chopped walnut.
First chop the Beijing cabbage in small pieces. Then spread it out evenly on a flat dish.
Boil chicken eggs within 5 minutes of boiling. Next, dip them in cold water to cool.
Wash the persimmons well and remove the stalk. Carefully cut it into several slices. Put persimmon slices into a well-heated pan and sprinkle a little sugar on top.
Fry the fruit evenly on both sides over moderate heat. As soon as caramel forms on the surface, reduce the heat and carefully flip the wedges, without breaking the integrity. Put the prepared caramel slices of persimmon on top of Beijing cabbage.
Next, prepare the chicken fillet, for this we cut it into thin strips.
Pour a little vegetable oil into the pan where the persimmon slices were prepared and put the chicken there. Season the fillet with salt and pepper. Fry, stirring constantly, until a golden brown crust appears.
Once the chicken is ready, carefully add it to the salad. Peel the chilled eggs and chop not very finely. Lay them on top. Dice feta cheese and send to salad.
In the juice remaining after cooking persimmons and chicken, add mustard and pour vinegar. Mix the dressing well and warm it up a bit.
Pour over the salad with ready-made sauce. Sprinkle the dish with chopped walnuts. Serve the salad warm.