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Endive and Apple Salad with Fried Camembert

By The Canadian Living Test Kitchen

Tested till perfect

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Endive and Apple Salad with Fried Camembert

This recipe makes 6 servings

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Nutritional Info
Per each of 6 servings: about -
cal 380
pro 16 g
total fat 29 g
sat. fat 11 g
carb 16 g
fibre 3 g
chol 75 mg
sodium 609 mg
potassium 390 mg
% RDI: -
calcium 27
iron 8
vit A 28
vit C 22
folate 40

More great recipes from this menu:

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. 

Ingredients

  • 4 cups chopped belgian endive
  • 4 cups mâche or watercress
  • 1 red-skinned apple, quartered, cored and thinly sliced
  • 1/2 cup thinly sliced sweet onion
  • 1 wheel Camembert cheese, (about 370 g)
  • 1/4 cup all-purpose flour
  • 1 egg, beaten
  • 1-1/4 cups fine fresh bread crumbs
  • 2 cups vegetable oil, for deep frying, enough for 1/2 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

Preparation

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.

More endive recipes:

Source : Canadian Living Magazine: January 2010

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