Baked camembert on salad with croutons
very easy
35 mins
35 mins
Ingredients
- 4 Stem(s) Tarragon
- 1 Shallot
- 4 TABLESPOONS White wine vinegar
- 7-10 Tbsp salt, pepper
- 1 TABLESPOON Dijon mustard
- 1 TABLESPOON liquid honey
- 4 TABLESPOONS Sunflower oil
- 200 g Baby salad mix
- 6 Radishes
- 1 washer White bread (from the day before)
- 2 TABLESPOONS Butter
- 100 g Breadcrumbs
- 1 TABLESPOON dried herbs of Provence
- 2 Eggs (Gr. M)
- 4 TABLESPOONS Flour
- 2 (250 g each) Camemberts
- 7-10 Tbsp Oil
Directions
- 1
For the vinaigrette, wash tarragon, shake dry, pluck leaves from the stems and chop finely. Peel the shallot and cut into fine cubes. Mix vinegar, salt, pepper, mustard and honey.
- 2
Emulsify 4 tablespoons of oil. Add shallot and tarragon.
- 3
Sort the salad, wash and drain. Clean, wash and slice the radishes finely. Dice bread for the croutons. Heat butter in a pan. Fry the bread cubes in it while turning them golden brown.
- 4
Season with salt.
- 5
Mix breadcrumbs and dried herbs in a deep plate. Whisk eggs in a deep plate. Put flour in a deep plate as well. Quarter the camemberts. Turn each quarter twice in a row first in flour, then in egg and breadcrumbs.
- 6
Heat the oil in a frying pan to a height of approx. 2 cm. Fry the cheese quarters in it in portions for 5-8 minutes until golden brown, turning once. Drain on kitchen paper. Mix salad, radishes and vinaigrette.
- 7
Fold in the croutons. Serve with camemberts.
Nutrition Facts
870 kcal
28 g
71 g
30 g
More Delicious Recipes
