OH! Magazine - Australian Version March 2014 (Australian Version) | Page 24

( OH Yum! )

PERSIMMON,
SMOKED
CHICKEN &
HAZELNUT
SALAD
Serves 4
What you’ll need:
400g smoked chicken breasts,
cut into 3mm slices
130g baby cos lettuce
½ cup whole hazelnuts
3 stalks spring onions
2 bunches asparagus, ends
snapped off, sliced diagonally into
3cm pieces
2 sweet persimmons, peeled and
sliced into wedges

Dressing
4 tablespoons olive oil
3 tablespoons apple cider vinegar
1 to 2 teaspoons honey
½ teaspoon of seeded mustard
1 clove garlic, peeled and
squashed under the flat side of a
knife
Freshly cracked black pepper
Salt to taste

How to make it:
1. To toast hazelnuts, place nuts in a
small frypan and dry toast on medium
heat, stirring or tossing continually
for about 5 to 8 minutes or until the
skins start to flake off and the nuts
smell fragrant. Transfer immediately

24

ISSUE 8 ( OH! MAGAZINE )

Recipe courtesy of www.persimmonsaustralia.com.au

onto a clean tea towel and rub until
the skins come off.
2. Place asparagus in a medium bowl.
Pour freshly boiled water over the
spears and cover for 30 seconds. Set
aside.
3. To assemble salad, lay a bed of cos

lettuce on the bottom of your
plate then layer the remaining
ingredients.
4. To make dressing, combine all
dressing ingredients in a clean
glass jar, shake, pour over salad.