Recipe: Persimmon Caesar Salad

Make a salad dressing by mixing olive oil, lemon juice, Worcestershire sauce and mustard.

Fry the chicken breast until done.

I immediately cut into pieces, sprinkle with salt, spices (Provencal herbs) and fry in a pan.

Cut the baguette into thin slices and dry in the microwave or in a dry frying pan.

Thinly slice parmesan and persimmon.

Grate a plate with garlic and distribute on it the lettuce leaves, torn into large pieces.

Top with chicken meat, persimmon slices, sprinkle with parmesan flakes and croutons.

Pour dressing over.