Recipe #1644
Persimmon, Pomelo and Smoked Salmon Salad
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 30 min |
4
servings
servings
| Category: | Accompaniment |
| Subcategory: | Salads |
| Source: | Chef José Trottier |
Wine & food pairing
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Recipe ingredients
- 1 ripe persimmon
- 2 pink pomelos or pink grapefruit
- 3 oz. (90 g) escarole
- 1 avocado
- Juice of 2 limes
- 1 tsp. (5 mL) Irresistibles Dijon mustard*
- 1/2 cup (125 mL) Irresistibles extra virgin olive oil*
- 4 oz. (115 g) smoked salmon
- To taste salt and white pepper
Preparation
Peel and slice persimmon.
Peel pomelos and remove flesh with a paring knife. .
Cut escarole and divide among salad plates.
Peel and pit avocado and slice lengthways.
Mix lime juice, mustard and olive oil well.
Season.
Alternate slices of persimmon, avocado, smoked salmon and pomelo sections.
Pour dressing on top and serve immediately.
Suggestion
A ripe persimmon is very soft.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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