The opening of a grand dinner without meat......
Apple, Walnut and Celery Salad with Camembert Dressing
Serves 6 for starter or 2 for lunch
Ingredients
Dressing:
250g round, ripe camembert
2 tbsp crème fraîche
Salad:
110g Cox’s apple, sliced
2 Hearts of Romaine
2 celery sticks
Garlic croutons:
50g bread, cut into small cube
1 tablespoon olive oil
1 cloves of garlic, crushed
Methods
1.Preheat an gas mark 4, 180oC oven.
2.Place the bread into a mix bowl, together with olive oil and garlic. Stir them around so that they get an even coating.
3.Arrange them onto a baking tray, bake them for 10 minutes or until they are crispy and golden. You may need to turn them around to get all sides crispy. Don’t go away from them, it is only 10 minutes, stay near the oven, otherwise you will forget.
4.Allow them to cool and leave them on one side until they are needed.
5.Then prepare the dressing. You can either peel the camembert skin carefully so you won’t waste too much, but I have found another method to do the trick. Put the whole cheese, with skin and everything (not the plastic wrap and the wooden case of course) into the microwave oven. Heat it at high heat for 2 minutes. The inside of the cheese will be melted, but still holding shape by the skin. Now, cut a circle at the top, then scrap the melted cheese into a sauce pan, and try to resist the smelly temptation.
6.Put the crème fraîche into the cheese, if you have dry cider at home, dash 1 tablespoon into it, so that the sauce would be less thick.
7.Now the salad, prepare them just before serving, tear the hearts of Romaine leaves into manageable pieces. Arrange them onto the serving plates, then the apple slice, and celery and then the walnut.
8.Scatter the croutons onto the salad and dress it with melted camembert. The dressing might start solidify at this point, re-warm the dressing under low heat until it is thin enough to serve.
Apple, Walnut and Celery Salad with Camembert Dressing
Serves 6 for starter or 2 for lunch
Ingredients
Dressing:
250g round, ripe camembert
2 tbsp crème fraîche
Salad:
110g Cox’s apple, sliced
2 Hearts of Romaine
2 celery sticks
Garlic croutons:
50g bread, cut into small cube
1 tablespoon olive oil
1 cloves of garlic, crushed
Methods
1.Preheat an gas mark 4, 180oC oven.
2.Place the bread into a mix bowl, together with olive oil and garlic. Stir them around so that they get an even coating.
3.Arrange them onto a baking tray, bake them for 10 minutes or until they are crispy and golden. You may need to turn them around to get all sides crispy. Don’t go away from them, it is only 10 minutes, stay near the oven, otherwise you will forget.
4.Allow them to cool and leave them on one side until they are needed.
5.Then prepare the dressing. You can either peel the camembert skin carefully so you won’t waste too much, but I have found another method to do the trick. Put the whole cheese, with skin and everything (not the plastic wrap and the wooden case of course) into the microwave oven. Heat it at high heat for 2 minutes. The inside of the cheese will be melted, but still holding shape by the skin. Now, cut a circle at the top, then scrap the melted cheese into a sauce pan, and try to resist the smelly temptation.
6.Put the crème fraîche into the cheese, if you have dry cider at home, dash 1 tablespoon into it, so that the sauce would be less thick.
7.Now the salad, prepare them just before serving, tear the hearts of Romaine leaves into manageable pieces. Arrange them onto the serving plates, then the apple slice, and celery and then the walnut.
8.Scatter the croutons onto the salad and dress it with melted camembert. The dressing might start solidify at this point, re-warm the dressing under low heat until it is thin enough to serve.
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