Salade Tiède au Camembert

Preparation info

  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

This dish relies on contrasting textures for its effect, matching the smoked lardons with spicy young leaves and a luscious Camembert dressing for a really luxurious salad.


  • 1 tbsp olive oil
  • 200 g lardons
  • 250 g Camembert
  • 100 ml white wine
  • 300 g young spinach leaves, washed
  • 300 g cooked potatoes, diced
  • bunch of spring onions
  • sea salt
  • freshly ground black pepper


    Heat the oil in a frying pan. Add the lardons and cook until crispy. Cut the rind off the Camembert. Place the cheese in a small saucepan with the white wine, and heat very gently. Place the spinach and diced potatoes in a salad bowl, chop the spring onions and add them, along with seasoning. Stir the Camembert and wine together until smooth (do not boil!), then drizzle over the salad and top with the crispy lardons. Serve immediately.