Best 2 Apple Camembert Salad Recipes

Apple Camembert Salad is a delightful combination of sweet, savory, and tangy flavors that will tantalize your taste buds. This salad features slices of ripe apple, creamy Camembert cheese, and a variety of other ingredients, such as walnuts, dried cranberries, and a honey-based dressing. Whether you're looking for a light lunch, a hearty appetizer, or a refreshing side dish, this salad is sure to please. With its blend of textures and flavors, Apple Camembert Salad is a dish that will impress your family and friends.

Let's cook with our recipes!

GREEN SALAD WITH APPLE DRESSING AND CAMEMBERT TOASTS

Green Salad with Apple Dressing and Camembert Toasts image

Categories Salad Cheese Fruit Leafy Green Brie Apple Fall Endive Lettuce Bon Appétit

Yield Serves 4

Number Of Ingredients 6

Ingredients

3 tablespoons apple cider vinegar
3 tablespoons walnut oil
1 large Red Delicious apple, cored, cut into 1/2-inch pieces
4 ounces Camembert cheese, rind trimmed
8 thin diagonal baguette slices, lightly toasted
8 cups mixed salad greens (such as curly endive, romaine and radicchio; about 5 ounces)

Steps:

Whisk vinegar and oil in large bowl to blend. Season with salt and pepper. Stir in apple. Let apple marinate at room temperature 30 minutes, stirring occasionally.
Spread Camembert cheese evenly over toasts, dividing equally.
Add greens to apple dressing; toss to coat. Season with salt and pepper. Divide among plates and serve with cheese toasts.

BAKED CAMEMBERT SALAD

Baked Camembert Salad image

Cheese encased in pastry and baked until brown might seem like an old-fashioned dish, but it's one of the most reliable ways to please a small group of omnivorous people. Flaky pastry, warm, runny cheese, what's not to like? Baking is also a great way to turn a mediocre wheel of cheese into something great. Cut the wheel in half, sandwich it with something savory and something sweet and wrap it up tightly with pastry. If you want to replace it with Brie, or another soft cheese with an edible rind, feel free - just make sure there aren't gaps in the sides of the pastry, or the cheese will leak out in the oven.

Provided by Tejal Rao

Categories brunch, dinner, lunch, salads and dressings, appetizer, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 slices bacon, chopped
1 small white onion, chopped
2 teaspoons fresh thyme leaves
Crunchy sea salt, such as Maldon, to taste
Freshly ground black pepper, to taste
1 sheet puff pastry, thawed in the fridge per package instructions
All-purpose flour, for rolling out the dough
1 egg, lightly beaten
1 (9-ounce) wheel Camembert, sliced in half horizontally
2 tablespoons fruit preserves, such as apricot or fig
1 head radicchio or other juicy, slightly bitter salad leaf
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar

Steps:

Toss the bacon into a skillet over medium heat, and allow the fat to render, stirring occasionally, about 2 minutes. Add the onion and thyme leaves, reduce the heat to low and let the onion sweat in the bacon fat until it's totally soft and the bacon is cooked through and lightly browned, stirring occasionally, about 8 minutes. Season with salt and pepper, and remove from heat. Drain excess fat.
Heat the oven to 400. Place the puff pastry on a lightly floured sheet of parchment, and use a rolling pin to even out any folds, and roll until it's about 12 by 12 inches. Brush off any remaining flour, and brush all over with egg. Transfer the parchment and pastry to a baking sheet. Place half of the Camembert at the center, cut side up. Spoon the onion-bacon mixture and the preserves on top of the Camembert, then place the remaining Camembert half on top, cut side down. Season generously with salt and pepper.
Bring the edge of the dough up and over the cheese, working your way around, gently pressing and pinching to seal. Make sure there are no gaps, which could allow the cheese to leak from the puff-pastry parcel. Flip the parcel over, brush the top and sides of the parcel with the remaining egg wash and use a knife to puncture a small hole at the center, and to make a design along the top, if you like. Bake for 20 to 25 minutes, or until the pastry is cooked through and golden brown all over. Allow to cool on the sheet pan for about 10 minutes.
When you're ready to eat, tear the salad leaves in half with your hands, and dress them in a big bowl with some olive oil and vinegar. Taste, adjust if needed and season generously with salt and pepper. Place the pastry on the serving plate, surround it with salad and serve.

Nutrition Facts : @context http, Calories 273, UnsaturatedFat 11 grams, Carbohydrate 9 grams, Fat 21 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 9 grams, Sodium 452 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

Choose ripe apples: Use firm, ripe apples that are slightly tart, such as Granny Smith or Honeycrisp. This will help balance out the richness of the cheese.
Use good quality cheese: Look for a Camembert cheese that is soft and creamy, with a bloomy rind. Avoid cheeses that are too firm or crumbly.
Toast the walnuts: Toasting the walnuts will bring out their flavor and make them more fragrant. You can toast them in a skillet on medium heat for a few minutes, or in the oven at 350°F for 10-12 minutes.
Make the dressing ahead of time: The dressing can be made up to 2 days ahead of time and stored in the refrigerator. This will save you time when you're ready to assemble the salad.
Serve the salad immediately: This salad is best served immediately after it is assembled. The cheese will start to melt and the apples will start to brown if you let it sit for too long.

Conclusion:

This apple and camembert salad is a delicious and easy-to-make dish that is perfect for any occasion. The combination of sweet apples, creamy cheese, and crunchy walnuts is sure to please everyone. Serve it as a light lunch or dinner, or as a side dish at your next party.