Persimmon ricotta salad

Persimmon Fruit flesh 200g makes 2 servings of ricotta salad. The necessary ingredient amounts and tips for adjusting texture and thickness are also provided.

15 min · 2 servings

Ingredients

persimmon, 200 g romaine, 100 g ricotta, 100 g Olive Oil, 1 tbsp Lemon Juice, 1 tbsp salt, 0.1 tsp

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

Wash Skin or peel under running water, remove the inedible parts, seeds, and hard core, and prepare Fruit flesh 200g. Cut into bite-sized pieces.
Wash romaine, remove excess water, and cut into bite-sized pieces.
Mix Olive Oil, Lemon Juice, and salt to make the dressing.
Spread romaine on a plate and evenly distribute Fruit and ricotta on top.
Pour the dressing just before eating. Lightly mix so as not to mash cheese.

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Food nutrition

Linked recipes are cooking ideas; this table is not the nutrition of those finished dishes.

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