Endive and Apple Salad with Fried Camembert

To make an elegant first course for six or a main course for four, accompany this salad with a crisp baguette or a crusty country boule (or ball) and a dry white wine, such as herbaceous Sauvignon Blanc, crisp unoaked Canadian Chardonnay or a French Chablis.

Endive and Apple Salad with Fried Camembert

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    cups chopped belgian endive

  • 4

    cups mâche or watercress

  • 1

    red-skinned apple, quartered, cored and thinly sliced

  • ½

    cup(125 mL) (125 mL) thinly sliced sweet onion

  • 1

    wheel Camembert cheese, (about 370 g)

  • ¼

    cup(50 mL) (50 mL) all-purpose flour

  • 1

    egg, beaten

  • 1-¼

    cups panko crumbs

  • vegetable oil, for deep frying, enough for ½ inch deep skillet

  • Vinaigrette:

  • 2

    tbsp cider vinegar

  • 2

    tsp Dijon mustard

  • 1

    pinch salt

  • 1

    pinch pepper

  • 2

    tbsp vegetable oil

  • 2

    tbsp extra-virgin olive oil

Directions

Vinaigrette: In small bowl, whisk together vinegar, mustard, salt and pepper; whisk in vegetable and olive oils. In large bowl, combine endive, mâche, apple and onion. Set bowls aside. Cut cheese into 4 to 6 wedges. Place flour, egg and bread crumbs in separate shallow bowls. Coat each wedge with flour; dip in egg, letting excess drip off. Dip again in flour, then egg. Coat with bread crumbs, pressing to cover completely. In skillet, heat 1/2 inch (1 cm) deep vegetable oil over medium-high heat; fry cheese, turning once, until golden brown, 1 to 2 minutes per side. Drain on paper towels. Toss salad with vinaigrette; divide among plates. Top each with cheese wedge.


Nutrition

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