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For quality of life a seasonal diet can make a real difference.
This is one of our favourite seasonal salad with that bit extra deep flavour
- Balsamic Vinegar of Modena IGP (red label)
-
Radicchio and Castelfranco
Persimmon
Bergamot zest - 10 minutes prep
- Serves 2
- Created by Bernardo
Ingredients for this recipe
Work on a tasteful base
Cut the persimmon in pieces, placing them on a dinner plate. Season the fruit with coarse salt, shichimi togarashi – a Japanese spice mixture with black sesame seed, nori and ground sanshō. Feel free to add some pumpkin seeds as well.
Grow vertically
Place on the persimmon some leaves of Radicchio and Castelfranco.
Add complexity
Shave a small amout of bergamot zest on your dish to add a layer of fragrance.
Give the final touch
Add some generous drops of Balsamico on top. Taste and adjust the quantity of any of the ingredients to get the right balance.
Radicchio, persimmon and bergamot salad is ready!
Enjoy it!
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