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Leaf salad with grilled Camembert

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Ingredients for 4 servings:

  • 1 head of frisée lettuce
  • 100 g lamb’s lettuce
  • 1 chicory
  • 2 apples, sour
  • 4 slices of white bread
  • 250g Camembert(s)
  • 2 tbsp cranberries in their own juice
  • 1 tbsp lemon juice
  • 8 tbsp vegetable oil
  • 4 tbsp vinegar
  • 1 tsp sugar
  • salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Clean and wash the lettuce, and tear or cut into bite-sized pieces. Wash, quarter, and core the apples, cut into thin wedges, and drizzle with lemon juice. Remove the crusts from the white bread and dice them finely. Toast the bread cubes in 4 tablespoons of oil until golden brown on all sides. Mix the vinegar and the remaining oil and season with salt, pepper, and sugar. Mix the salad with the marinade and serve in portions. Cut the Camembert into wedges, sprinkle with pepper, and melt slightly under the hot grill. Distribute the Camembert and cranberries over the salads and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Leaf salad with grilled Camembert