Persimmon-Fennel Salad – a delicious recipe with fennel, persimmons, lemon juice, extra-virgin olive oil, gorgonzola cheese, Salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Rinse and drain fennel. Trim off tops; discard tough stalks and chop enough feathery greens to make 1/4 cup. Save remaining greens for other uses or discard. Trim and discard root ends and bruised areas from fennel heads. Cut fennel crosswise into 1/16- to 1/8-inch-thick slices. Combine sliced fennel and chopped fennel leaves in a wide, shallow bowl.
2
Peel and stem persimmons. Cut fruit crosswise into 1/8-inch-thick slices and put in another bowl. Add lemon juice and oil; mix gently. Holding fruit back, pour liquid over fennel. Mix fennel with dressing.
3
Arrange the persimmon slices over the fennel; sprinkle with cheese. Spoon salad onto plates and add salt and pepper to taste.
168
kcal
Calories
15
g
Fat
2
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 heads fennel (each 3 to 3 1/2 in. wide), 1 1/4 pounds firm-ripe Fuyu persimmons, 1/4 cup lemon juice, 1 1/2 tablespoons extra-virgin olive oil, and more.
Yes, Persimmon-Fennel Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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