| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | California | 1 | Servings | |
INGREDIENTS
| 3 | Ripe persimmons | |
| 1/2 | c | Whipped cream |
| 1 | tb | Horseradish |
| 1/4 | ts | Salt |
| Paprika |
INSTRUCTIONS
Cut chilled soft-ripe persimmons in halves, crosswise, and place halves in lettuce cups (leaves) on individual salad plates. Whip cream, add horseradish and salt, heap on persimmons, and dash with paprika. Provide both spoon and fork for eating this salad, which may be either a first course or a desert salad. Serves 6. *From "The California Cook Book" by Genevieve Callahan -1951 Posted to TNT ~ Prodigy's Recipe Exchange Newsletter by Chad Alan Bumgarner <chadalan@softcom.net> on Jul 24, 1997
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