Name: Salade Tiède au Camembert
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 6
Cuisine: France
Ingredients: freshly ground black pepper; 1 tbsp olive oil; 200 g lardons; bunch of spring onions; 250 g Camembert; 100 ml white wine; 300 g cooked potatoes, diced; 300 g young spinach leaves, washed; sea salt

Preparation info

Serves
6

Difficulty
Easy
Ready in
20 min

Appears in

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.

Ingredients

1 tbsp olive oil
200 g lardons
250 g

Method

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 w

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of