Lollo Rosso salad with grilled Camembert

Lollo Rosso salad with grilled Camembert

Too few ratings

Mathis Neubauer


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Difficulty

Easy 👌
15
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
500 g Camembert
400 g red grapes
1 head Lollo Rosso lettuce
1 tbsp honey
75 ml sunflower oil
75 ml white wine vinegar
75 ml orange juice
¼ tsp salt
½ tsp pepper
paprika powder for garnish
black cumin seeds for garnish
Metric
Imperial

Utensils

  • plates
  • oven
  • aluminum foil
  • cutting board
  • knife
  • small bowl

Nutrition per serving

Cal
628
Protein
28g
Fat
47g
Carb
22g

Step 1/5

Wrap Camembert in foil and bake for approx. 20 min. at 180°C/350°F (grill setting).
  • 500 Camembert
  • oven
  • aluminum foil

Wrap Camembert in foil and bake for approx. 20 min. at 180°C/350°F (grill setting).

Step 2/5

Halve grapes. Set some aside for garnish. Wash and chop Lollo Rosso.
  • 400 red grapes
  • 1 head Lollo Rosso lettuce
  • cutting board
  • knife

Halve grapes. Set some aside for garnish. Wash and chop Lollo Rosso.

Step 3/5

Combine grapes and Lollo Rosso, and distribute evenly among all plates.
  • plates

Combine grapes and Lollo Rosso, and distribute evenly among all plates.

Step 4/5

Mix honey, oil, vinegar, orange juice, salt, and pepper to make the sauce. Drizzle over the salad.
  • 1 tbsp honey
  • 75 ml sunflower oil
  • 75 ml white wine vinegar
  • 75 ml orange juice
  • ¼ tsp salt
  • ½ tsp pepper
  • small bowl

Mix honey, oil, vinegar, orange juice, salt, and pepper to make the sauce. Drizzle over the salad.

Step 5/5

Transfer the baked camembert onto plates and garnish with paprika powder, leftover grapes, and black cumin seeds.
  • paprika powder for garnish
  • black cumin seeds for garnish
  • plates

Transfer the baked camembert onto plates and garnish with paprika powder, leftover grapes, and black cumin seeds.