Salad with Camembert

Salad with Camembert

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About this recipe: Wedges of Camembert are breaded and pan-fried to create a crunchy coating, and served over a salad of greens.

Lynn Lewis

Serves: 4 

  • 150g mixed salad greens
  • 1⁄2 head of romaine lettuce or endive
  • 1 small wheel Camembert (about 125g)
  • 1 medium egg
  • salt and freshly ground black pepper
  • 75g dried breadcrumbs
  • 2 tablespoons sunflower oil
  • 50g precooked frozen cranberries, thawed, or dried cranberries
  • vinaigrette
  • 2 tablespoons sunflower oil
  • 2 tablespoons raspberry vinegar
  • 2 teaspoons preserved cranberries
  • 1 shallot, finely diced
  • salt and freshly ground black pepper

Prep:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Place salad greens and lettuce in a serving bowl, tearing any large leaves into small pieces.
  2. Cut Camembert into quarters. In a shallow bowl, beat egg with salt and pepper. Place breadcrumbs on a plate.
  3. To make vinaigrette: whisk oil, raspberry vinegar, cranberries and shallots until combined; add salt and pepper to taste. Drizzle over salad.
  4. Heat 2 tablespoons oil in a nonstick pan. Coat cheese in egg, then in breadcrumbs. Fry cheese over high heat, turning once, until golden brown. Drain on paper towels. Add cheese and cranberries to salad.

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