Endive and Apple Salad with Fried Camembert Endive and Apple Salad with Fried Camembert

Food styling by Ian Muggridge | Pro styling by Laura Branson
Image by: Jodi Pudge

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




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:

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
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Lunch & Dinner

Endive and Apple Salad with Fried Camembert