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Recipe

 

Charlemagne Salad with Hot Brie Dressing

6 servings

 

Fresh lettuce and garlic croutons are dressed with a warm, creamy Brie-based sauce. This is an elegant and luscious way to feature spring greens, and makes an excellent first course to a special dinner.

Recipe contributor Susan Smith of Blue Valley Gardens suggests the following greens for this salad: Romance (romaine), Winter Density, Boston Burgundy or Melody (spinach). You could use all of one variety, but why resist the assortment of tastes and textures that's available at spring produce stands? A mixture of two or more greens will give the salad character.

Note: Although the Brie rind is edible, it's not used in this recipe. You can chop the reserved rind and add it to salads or quiche, or simply nibble it with crackers.

  • 8 ounces ripe Brie, chilled
  • 2 medium or 3 small heads romaine or leaf lettuce, or 1 pound spinach, stems removed
  • 1-1/2 cups garlic croutons
  • 1/3 cup olive oil
  • 4 teaspoons minced shallots or green onions
  • 2 teaspoons minced garlic
  • 1/2 cup white wine vinegar
  • 2 tablespoons fresh lemon juice
  • 3 teaspoons Dijon-style mustard
  • Freshly ground black pepper
Preparation
  1. Remove rind from chilled Brie with a sharp knife; reserve rind for another use. Cut cheese into small pieces and allow to come to room temperature.
  2. Wash greens in cold water. Tear into bite-sized pieces; dry in salad spinner or clean towels. Toss with croutons in a very large bowl.
  3. Warm oil in a heavy skillet. Add shallots or green onions and garlic; cook over low heat until golden, about 3 minutes. Stir in vinegar, lemon juice, mustard and several grindings of pepper.
  4. Add the cheese a little at a time, stirring constantly.
  5. When all the cheese is melted, toss hot dressing with greens and croutons. Serve immediately, and pass the pepper mill. (Note: The dressing may be held and gently reheated just before serving.)

Susan and Matthew Smith
Blue Valley Gardens
Blue Mounds, Wisconsin

 

Recipe from:
Fresh Market Wisconsin
by Terese Allen
Cover design by Dunn & Associates Advertising Design
Amherst Press
Released: 1993
ISBN: 0-942495-26-8
Reprinted with permission

 

Wisconsin Food Festivals

The Way to Cook a Brat
Fresh Market Wisconsin Recipes
Charlemagne Salad with Hot Brie Dressing
Herbed Potato Salad
Summer Sausage and Fried Onion on Rye
 

This Archived Page created between 1994 and 2001. Modified August 2007


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