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.
- Portion size 6 servings
- Credits : Canadian Living Magazine: January 2010
- 4 cups chopped belgian endive
- 4 cups mâche
- 4 cups watercress
- 1 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 cup fine fresh bread crumbs
- 2 cups vegetable oil for deep frying, enough for 1/2 inch deep skillet
- 2 tablespoons cider vinegar
- 2 teaspoons Dijon mustard
- 1 pinch salt
- 1 pinch pepper
- 2 tablespoons vegetable oil
- 2 tablespoons extra-virgin olive oil
MethodVinaigrette: 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:
Nutritional facts Per each of 6 servings: about
- Sodium 609 mg
- Protein 16 g
- Calories 380.0
- Total fat 29 g
- Potassium 390 mg
- Cholesterol 75 mg
- Saturated fat 11 g
- Total carbohydrate 16 g
- Iron 8.0
- Folate 40.0
- Calcium 27.0
- Vitamin A 28.0
- Vitamin C 22.0