Dried Persimmon Ricotta Nut Salad

Name: Dried Persimmon Ricotta Nut Salad
Prep time: 12 min
Cook time: 3 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: dried persimmon 100 g; ricotta cheese 120 g; arugula 60 g; chicory greens 50 g; walnuts 25 g; pine nuts 15 g; olive oil 1 tbsp; balsamic vinegar 2 tsp; black pepper 0.25 tsp

Refresh 60 g arugula and 50 g chicory greens in cold water for 5 minutes and dry them well. Toast 25 g walnuts and 15 g pine nuts in a dry pan over low heat for 2 to 3 minutes, taking them off before the pine nuts brown too much. Arrange 100 g dried persimmon, cut into 0.7 cm rounds, over the greens, and spoon on 120 g ricotta cheese just before serving so it does not wet the leaves, with the nuts and a dressing of 1 tbsp olive oil, 2 tsp balsamic vinegar, and 1/4 tsp black pepper.

Quick answer

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

About this dish

Dried persimmon cut into rounds shows a chewy, almost jammy center that contrasts with soft spoonfuls of ricotta.

Bitter chicory and peppery arugula balance its concentrated sweetness, and walnuts and pine nuts toasted in a dry pan add a warm, nutty smell. When the persimmon is especially sweet, a little more balsamic vinegar brings the plate back into balance.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

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

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

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

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

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

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.