Apple Cider Salad with Melted Camembert Dressing | Sequatchie Cove Farm

This recipe is from the Delia Smith’s Winter Collection, BBC Books, 1995

1 head of lettuce

1 bunch of arugula or baby beet greens

1 apple

1 bottle of dry cider (Strongbow, Scrumpy Jack, woodpecker, etc.)

Dressing:

9 oz round, ripe unpasteurized Normandy Camembert, chilled.

2 rounded tablespoons creme fraiche or sour cream

1 or 2 tablespoons dry cider

Assemble lettuce and greens in individual bowls. Place diced apple in a bowl to soak in about 2/3 of the bottle of cider, set aside. Peel the white rind from the Camembert. Place peeled Camembert in a saucepan with the creme fraiche and 1-2 tablespoons dry cider. Over a gentle heat, stir the mixture until the Camembert is melted and the ingredients are blended well and remove from heat. While the dressing cools slightly, drain the cider from the apples and spoon some of the diced apples into each dish. Pour the warm dressing on the salad just before serving.

Filed under: Seasonal Food Recipes on April 26th, 2009 |