Talk about the ideal I’ve-got-to-entertain-my-husband’s-boss-but-I’m-a-shit-cook starter! Seriously, this dish will take you about ten minutes to prepare, and the results are fab. I made it for our 4th wedding anniversary (please don’t get me wrong; I don’t care about the anniversary so much as I care about having an excuse to make a nice meal) and both of us really enjoyed it.
Oh, and if you hadn’t gathered by the anniversary talk, this dish is for two.
Forgive me for not being able to provide accurate measures, but this honestly isn’t the sort of recipe for which you need precise measures.
Hazelnut-Encrusted Grilled Camembert Salad With Raspberry Vinaigrette
- First make the dressing. Simply boil the raspberries and balsamic vinegar together, adding half a teaspoon or so of sugar (or to taste). I like my dressings to have a little bit of a kick, so I usually don’t add more than this. Simmer for a few minutes and, only if you’re picky about it, strain the seeds from the dressing. Personally I leave the seeds in. Whatever you do, pop the finished product in the fridge while you get down and dirty with the rest of the recipe.
- Turn your grill on to a high setting. Halve the half-round of camembert (that’s right folks, now it’s in quarters!) and dip each piece in the egg before flinging into the crushed hazelnuts for coating. I say “fling” because I do in fact operate in such a manner when in my own kitchen. Make sure you coat the cheeses good and coated-like and then put them on a tray (the sort that can go in an oven or, more to the point, under a grill).
- If you hadn’t worked it out by now, you need to place this tray under the aforementioned grill. Leave it under the heat for a few minutes, until the hazelnuts start to brown.
- Remove and place immediately on a bed of salad greens and drizzle with that glorious raspberry vinaigrette you made a few minutes earlier (or if you were clever, maybe you made it a day ahead of time).
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charcoal grill