Camembert salad with cranberry sauce

AUTHOR
Lenora Decker
DIFFICULTY
easy
RATING
4 3
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 2 Eggs (size M)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 packages (250 g each) 8 camembert wedges (13% fat absolute)
  • 40 g Flour
  • 100 g Breadcrumbs
  • 1 Frisée salad
  • 1 Rocket salad
  • 4 TABLESPOONS Raspberry vinegar
  • 7-10 Tbsp Sugar
  • 6 TABLESPOONS Rapeseed oil
  • 2 TABLESPOONS Cranberries in their own juice
  • 1/2 Cucumber
  • 4 red onions
  • 2 TABLESPOONS Pine nuts

Directions

  1. 1

    Mix eggs, season with salt and pepper. Turn the camembert pieces first in flour, then in egg and finally in breadcrumbs. Pluck the frisée salad into bite-sized pieces, wash and pat dry.

  2. 2

    Clean and wash the romaine lettuce, dab dry and cut into generous pieces. Season vinegar with salt, pepper and 1 pinch of sugar. Gradually add 4 tablespoons of oil. Stir in 1 tablespoon of cranberries.

  3. 3

    Wash the cucumber, dab dry and cut into thin slices. Peel and quarter onions. Roast pine nuts in a pan without fat, remove. Heat 2 tablespoons of oil in a frying pan and fry the camembert pieces in it until golden brown.

  4. 4

    Arrange salad, cucumber slices, camembert and onions on plates. Drizzle the vinaigrette over it and garnish with pine nuts and 1 tablespoon cranberries.

Nutrition Facts

KCAL
630 kcal
CARBS
28 g
FATS
40 g
PROTEINS
39 g