Salad with Camembert

    25 mins

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

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    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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