French Camembert salad

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Awell-filled camembert salad to celebrate spring! Of course with camembert, haricots verts, chicory and apple. A fine dish from Rudolph van Veen. 

For 2-4 persons:

For the dressing:

  • 125 grams bacon cubes
  • 1 bunch of chives
  • 1 tablespoon French mustard
  • 20 ml white wine vinegar
  • 1 tablespoon honey
  • 60 ml extra virgin olive oil

For the salad:

  • 200 grams haricots verts
  • 5 heads of chicory
  • 1 bunch radish
  • 1 apple, Granny Smith
  • 250 grams camembert

Check out the 24Kitchen website to see the accompanying video.

Start with the dressins and heat a frying pan. Bake the bacon crispy in about ten minutes and let them drain on a piece of kitchen paper. In a bowl, combine the French mustard, white wine vinegar, honey, a little salt and freshly ground pepper. Pour in the olive oil while stirring constantly. Finely chop the chives and stir into the dressing together with the bacon.

Bring a pan with water and a little salt to the boil. Remove the ends of the beans and cook them for about four minutes. Drain the haricots verts and rinse them cold.

Cut the bottom of the chicory and remove the leaves, halve lengthwise. Remove the top of the radishes and cut into quarters. Core the apple and cut into strips.

In a bowl, mix the beans with the chicory, apple and radish, and season with a little salt and freshly ground pepper. Cut the camembert into thin slices and mix the dressing through the salad. Divide the salad between four plates and garnish with the camembert.

Source: Culy by
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