Meyer Lemon, Persimmon and Microgreen Salad - Edible Santa Barbara and Wine Country
Brighten your table with a Meyer lemon, persimmon, and microgreen salad, balanced by pomegranate molasses for a tangy, vibrant bite.
Ingredients
- 8 Meyer lemons (very thinly sliced)
- 4-5 Fuyu persimmons (very thinly sliced, horizontally, using a mandoline if possible)
- 4 ounces microgreens
- 1 large handful cilantro leaves
- Juice of 1 large lemon
- 1/4 cup olive oil
- 1 teaspoon pomegranate molasses
- 1 large pinch coarse sea salt
- 4-5 grinds black pepper
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