Compressed Garden Persimmon Salad Recipe
Whipped Cottage Cheese, Battera Kombu Granola, Puffed Garden Sorghum and Barrel Aged Maple Vinegar
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Ingredients
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Salad Base
Whipped Cottage Cheese
Battera Kombu Granola
Dressing
Method
Preparation of Salad Base
- 1
Prepare Persimmons
Wash the persimmons thoroughly. Remove the stem and slice them into thin rounds or wedges.
- 2
Prepare Puffed Garden Sorghum
If not pre-puffed, puff the garden sorghum according to the package instructions until light and airy.
Whipped Cottage Cheese
- 3
Whip Cottage Cheese
In a mixing bowl, combine cottage cheese, heavy cream, and salt. Use an electric mixer or a whisk to whip until smooth and creamy.
Battera Kombu Granola
- 4
Prepare Granola Mixture
In a large bowl, combine rolled oats, chopped nuts, and chopped kombu. In a small saucepan, melt coconut oil and honey together over low heat, then pour over the oat mixture. Stir well to combine.
- 5
Bake Granola
Spread the mixture onto a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, stirring halfway through, until golden brown. Let it cool before using.
Dressing
- 6
Make Dressing
In a small bowl or jar, whisk together barrel aged maple vinegar, olive oil, and black pepper until well combined.
Assembling the Salad
- 7
Combine Ingredients
In a large serving bowl, layer the sliced persimmons, puffed garden sorghum, and whipped cottage cheese. Drizzle the dressing over the top.
- 8
Top with Granola
Finish by sprinkling the Battera Kombu Granola on top of the salad for added crunch.
- 9
Serve
Gently toss the salad before serving, ensuring all ingredients are combined. Enjoy your compressed garden persimmon salad!
