Persimmon and Fennel Salad


  • 3 pc Persimmons
  • 1 pc Fennel Bulb
  • 4 pc Radish
  • 1 pc Shallot
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Red Wine Vinegar
  • Sea Salt and Pepper to Taste
  • 3 Tablespoons Roasted Macadamia Nuts


1. Using a mandolin, slice the persimmon, fennel, radish and shallot. In a small bowl, mix the olive oil and red wine vinegar.

2. Place the persimmon on a chilled plate and top with the fennel and radish. Top with the vinaigrette, followed by the roasted macadamia nuts. Serve the salad chilled.


Learn more about japanese persimmon


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