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Ingredients
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Salad Ingredients
Method
Salad Preparation
- 1
Prepare the Lettuce
Wash the gem lettuce thoroughly under cold running water. Dry it using a salad spinner or pat it down with a clean kitchen towel. Tear the lettuce leaves into bite-sized pieces and place them in a large salad bowl.
- 2
Prepare the Persimmon
Wash the Fuyu persimmon. Cut it in half and remove the core. Slice the persimmon into thin wedges or cubes, depending on your preference. Add the persimmon pieces to the bowl with the lettuce.
- 3
Toast the Hazelnuts
Preheat your oven to 180°C (350°F). Spread the hazelnuts on a baking sheet and toast them in the oven for about 10 minutes or until they are fragrant and golden brown. Allow them to cool slightly, then chop coarsely.
- 4
Mix the Salad
In a separate bowl, gently combine the fresh crab meat with the yuzu juice. Season lightly with salt and pepper to taste. Carefully fold the crab mixture into the salad bowl with the lettuce and persimmon.
- 5
Garnish and Serve
Top the salad with the toasted hazelnuts. Serve immediately, drizzled with additional yuzu juice if desired.