Charlemagne Salad with Hot Brie Dressing

 
8 ounces ripe Brie, chilled
2 medium or 3 small heads romaine or leaf lettuce, or 1 pound
spinach, stems removed
  
1/3 cup olive oil
4 teaspoons minced shallots or green onions
2 teaspoons minced garlic
1/2 cup white wine vinegar
2 tablespoons fresh lemon juice
3 teaspoons Dijon-style mustard
Freshly ground black pepper
  
Preparation  
  
1. Remove rind from chilled Brie with a sharp knife; reserve rind for
   another use. Cut cheese into small pieces and allow to come to room 
   temperature.
  
2. Wash greens in cold water. Tear into bite-sized pieces; dry in
   salad spinner or clean towels.
  
3. Warm oil in a heavy skillet. Add shallots or green onions and
   garlic; cook over low heat until golden, about 3 minutes. Stir in
   vinegar, lemon juice, mustard and several grindings of pepper.  
  
4. Add the cheese a little at a time, stirring constantly.
  
5. When all the cheese is melted, toss hot dressing with greens and
   croutons. Serve immediately, and pass the pepper mill. (Note: The
   dressing may be held and gently reheated just before serving.)

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