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Persimmon and prosciutto salad with walnut dressing


  • 3 sweet persimmons
  • 12 thin slices (about 250g) prosciutto, halved lenthways
  • 3 cups (150g) small rocket leaves
  • 1 witlof, leaves separated
  • 60g walnut halves, coarsely broken
  • 1 cup (80g) shaved parmesan

Walnut dressing

  • 1 small garlic clove, crushed
  • 2 tablespoons walnut oil
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 1/4 cup (60ml) thin cream


  1. Step 1 - To make the walnut dressing, place the garlic, walnut oil, olive oil and vinegar in the bowl of a food processor and process until well combined. With the motor running, add cream in a thin steady stream, processing until mixture is emulsified and smooth (take care not to over-process or mixture may curdle). Taste and season with salt and pepper.
  2. Step 2 - Use a Japanese mandolin or sharp knife to slice persimmons widthways into 2mm-thick slices. Arrange prosciutto, rocket, witlof and walnuts on serving plates. Season with salt and pepper. Scatter with parmesan and drizzle with dressing to serve.

Recipe Ingredient

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