Salad with Camembert
25 minutes
Wedges of Camembert are breaded and pan-fried to create a crunchy coating, and served over a salad of rocket, dandelion leaves, and lettuce.
Lynn Lewis
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Ingredients
Serves: 4
- 100g rocket
- 50g dandelion leaves (or extra rocket)
- 1⁄2 head of cos (or any green) lettuce or endive
- 1 small wheel Camembert (about 125g)
- 1 medium egg
- salt and freshly ground black pepper
- 3⁄4 cup (100g) dried breadcrumbs
- 2 tablespoons sunflower oil
- 50g fresh cranberries or precooked frozen cranberries
- vinaigrette
- 2 tablespoons sunflower oil
- 2 tablespoons raspberry vinegar
- 2 teaspoons preserved cranberries
- 1 shallot, finely diced
- salt and freshly ground black pepper
Directions
Preparation:15min ›
Cook:10min ›
Ready in:25min
- Place rocket, dandelion and lettuce in a serving bowl, tearing any large leaves into small pieces.
- Cut Camembert into quarters. In a shallow bowl, beat egg with salt and pepper. Place breadcrumbs on a plate.
- To make vinaigrette: whisk oil, raspberry vinegar, cranberries and shallots until combined; add salt and pepper to taste. Drizzle over salad.
- 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.
cook's tip
To cook frozen cranberries, cover with water; add a little sugar. Bring to a boil. Simmer just until they pop or they'll turn mushy. Add a little butter to stop pan from boiling over.
