Pomegranate and persimmon apple salad Italy Recipe

First, clean the radicchio, cut it into strips and wash it, then clean the lettuce as well.

Lightly toast the fennel and cumin seeds in a nonstick skillet and mix coarsely (or crush in a mortar).

Place the radicchio and lettuce in a bowl, season with oil and salt, mix and serve on a plate to create a bed of vegetables.

Wash the persimmons thoroughly, remove the stalks, cut into 4-5mm thin slices, and arrange on top of the vegetables.

Open the pomegranate (here’s a guide on the best way to do it) and peel it.

Add the stracciatella to make a small mound, add the seed mixture, and finish with the pomegranate and chopped pistachios.

The pomegranate and persimmon apple salad is complete. Just add a little salt and oil to the surface and eat.