A recipe from Delia Smith’s ” Winter Collection” which will serve 2 as a light lunch, accompanied perhaps with some new potatoes, or 6 as a starter.
Ingredients
- 1 cos lettuce or mixed salad leaves
- 4 oz Cox's apple
- 1 30 g pack rocket leaves
Dressing:
- 9 oz round Camembert chilled
- 2 rounded tbsps creme fraiche
- 2 tbsps dry cider
To serve:
- 1 quantity garlic croutons
Servings:
Instructions
- First make the Garlic Croutons and set aside.
- To prepare the dressing cut the cheese in half and peel carefully. Put the cheese in a small saucepan and add the creme fraiche, but don't heat until almost ready to serve the salad.
- Mix the salad leaves together and arrange on serving plates. Slice the apple and put the slices in a small bowl. Sprinkle over a little cider, then pat dry with kitchen paper and arrange over the salad leaves.
- Place the saucepan over a gentle heat and blend the cheese and creme fraiche together for 3-4 minutes until smooth, adding some cider if the cheese is not very ripe and runny. Be careful not to overheat the cheese.
- Divide the dressing equally over the salad and finish with a scattering of croutons.
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