Winter salad with camembert in almond coating

Name: Winter salad with camembert in almond coating
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 TABLESPOONS Balsamic Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Oil; 4 TABLESPOONS thickened cranberries; 6 Stem(s) Thyme; 1 red onion; 1 Roman salad heart; 1/3 (approx. 300 g) Iceberg lettuce; 250 g Carrots; 4 TABLESPOONS Breadcrumbs; 50 g flaked almonds; 1 egg (size M); 2 TABLESPOONS Milk; 8 (80 g each; 45 % fat in dry matter) Camembert; 2 TABLESPOONS Flour; 7-10 Tbsp Oil

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

3 TABLESPOONS Balsamic Vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Oil
4 TABLESPOONS thickened cranberries
6 Stem(s) Thyme
1 red onion
1 Roman salad heart
1/3 (approx. 300 g) Iceberg lettuce
250 g Carrots
4 TABLESPOONS Breadcrumbs
50 g flaked almonds
1 egg (size M)
2 TABLESPOONS Milk
8 (80 g each; 45 % fat in dry matter) Camembert
2 TABLESPOONS Flour
7-10 Tbsp Oil

Directions

1
For the vinaigrette, whisk vinegar, salt and pepper. Add oil drop by drop to the vinaigrette. Add 1-2 tablespoons cranberries and puree finely with a hand blender. Wash the thyme, shake dry and remove the leaves from the stalks. Peel onion and cut into fine cubes. Stir the thyme leaves, except for a little for sprinkling, and the diced onion into the vinaigrette.
2
Clean, wash, shake dry and cut the salad into strips. Peel and wash the carrots and cut them into thin slices with a peeler
3
Mix breadcrumbs and almonds. Whisk egg and milk in a deep plate. Season with salt and pepper. Turn the cheese in flour, egg and breadcrumbs one after the other. Repeat the process with the egg and breadcrumbs, making sure that the cheese is tightly covered with the breadcrumbs all around
4
Fry in approx. 170 °C hot oil in portions for approx. 4 minutes until crispy. Mix salad and dressing. Arrange cheese and salad. Sprinkle with thyme and add the remaining cranberries