First of all, clean the radicchio, cut it into strips and wash it, then clean and wash the lettuce too.
Lightly toast the fennel and cumin seeds in a non-stick pan, then blend them coarsely (or crush them in a mortar).
Combine the radicchio and lettuce in a bowl and season with oil and salt, mix and arrange on a serving plate, creating a bed of vegetables.
Wash the persimmon well, remove the cap with the stem, then cut it into fairly thin slices (4-5 mm) and arrange them on top of the vegetables.
Open the pomegranate (here is the guide on how to do it best) and shell it.
Add the stracciatella, creating small piles, add the mix of seeds and complete with pomegranate and chopped pistachios.
The pomegranate and persimmon apple salad is ready, all you have to do is enjoy it, adding a little more salt and oil to the surface.
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