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Persimmon And Cheese Salad

Chef.at.Home's picture
Ingredients
  Japanese persimmons/Large persimmons 2
  Cream cheese 3 Ounce
  Lemon juice 2 Tablespoon
  Grated lemon peel 1⁄4 Teaspoon
  Lettuce/Water cress 4
Directions

1. Wash the persimmons, cut in 6 or 8 sections, beginning at tip and cutting to the stem end. Spread out the sections, sunburst fashion, on lettuce or watercress covered plates.
2. Soften the cheese with the lemon juice and work in the lemon peel. Spoon the cheese into the center of the persimmons.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Dish: 
Stuffing, Salad
Restriction: 
Vegetarian
Ingredient: 
Cheese

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