Dried Persimmon Ricotta Nut Salad

Quick answer

Total time: 15 min
Level: Easy
Servings: 2 servings
Ingredients: 9

About this dish

Dried persimmon ricotta nut salad arranges chewy sliced gotgam and soft ricotta cheese over arugula and chicory greens, topped with toasted walnuts and pine nuts and dressed with balsamic vinegar and olive oil.

Slicing the persimmon into 0.7 cm rounds exposes the dense, sticky interior, creating a textural contrast against the creamy, mild ricotta. Toasting the nuts in a dry pan over low heat for two to three minutes draws their oils to the surface and deepens the nutty fragrance noticeably. When the persimmon is especially sweet, an extra half-teaspoon of balsamic vinegar brings the acid needed to restore balance. Ricotta releases moisture quickly on contact with dressed greens, so it should be added only at the moment of serving. The bitter edge of chicory cuts through the persimmon's concentrated sweetness, providing the structural contrast that keeps each bite from feeling one-dimensional.

Ingredients

servings

IngredientAmountUnit

dried persimmon100 gg

ricotta cheese120 gg

arugula60 gg

chicory greens50 gg

walnuts25 gg

pine nuts15 gg

olive oil1 tbsptbsp

balsamic vinegar2 tsptsp

black pepper¼ tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Remove the stems from 100 g dried persimmon and slice it into 0.7 cm rounds.

If the blade gets sticky, wipe it lightly between cuts so the chewy centers stay neat and easy to arrange.
2

Step

Soak 60 g arugula and 50 g chicory in cold water for 5 minutes to refresh the leaves.

Drain well, then shake off or pat away excess water so the dressing does not become thin.
3

Control

Put 25 g walnuts and 15 g pine nuts in a dry pan and toast over low heat for 2 to 3 minutes.

Remove them as soon as they look slightly glossy and smell nutty, before the pine nuts brown too much.
4

Prep

Mix 1 tablespoon olive oil, 2 teaspoons balsamic vinegar, and 0.25 teaspoon pepper evenly for the dressing.
5

Finish

Spread the drained arugula and chicory loosely over the serving plate, then arrange the persimmon slices evenly on top.

Use your fingertips to lift and separate the leaves so they do not collapse under the toppings.
6

Finish

Just before serving, spoon 120 g ricotta cheese over the salad.

Scatter the cooled nuts, drizzle the dressing lightly across the surface, and serve at once before the ricotta releases moisture onto the greens.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Dried Persimmon Ricotta Nut Salad pairs chewy gotgam discs with soft cheese and toasted walnuts.
Finish cue: Remove them as soon as they look slightly glossy and smell nutty, before the pine nuts brown too much.
Avoid this: Use your fingertips to lift and separate the leaves so they do not collapse under the toppings.