Meet the deer farmers from New Zealand at

Frisee Salad, Coppa, Fuyu Persimmon and Saba
Chef Todd Immel of Table 1280 – Atlanta, GA
Adapted by
November 2007

Yield: 4 Servings


  • 2 heads yellow frisee
  • ¼ cup lemon vinaigrette
  • 2 Tablespoons parsley, chopped
  • 1 Fuyu persimmon, cut in ¼ inch-thick slices
  • ¼ cup saba or reduced balsamic vinegar
  • 16 thin slices coppa
  • Salt and pepper, to taste

Clean frisee, reserving only the yellow and white parts. Mix in a bowl with lemon vinaigrette, parsley, and persimmon. Season to taste and divide evenly onto four plates. Place 4 slices of coppa around each mound of salad, drizzle with saba, and serve.

back to top