Salad with grilled Cheese Recipe
It is very important that Camembert be real. Once I bought one that, when frying, spread over the pan, gave off an unpleasant smell – in general, it was impossible to eat it, I had to throw it away. This time the cheese was honest, from Germany. It turned out not so much an appetizer as a full dinner for two.
Servings 2
Cook Time 30 minutes
Ingredients
- 130 gram Soft cheese (Camembert)
- 100 gram Arugula
- 6 pieces Radish
- 1 piece Tomato
- 2 cloves Garlic
- 1 tablespoon Olive oil
- 1 tablespoon Balsamic
- 1 tablespoon Clarified butter
- 1/2 teaspoons Salt
Instructions
- First prepare a "pillow". Arugula and radish tops cut or finely tear, put on plates. Cherry, if it is small, cut in half, if large - into quarters.
- Cut the radish into slices. Put everything on top of the lettuce leaves. A little salt.
- Prepare the dressing. Cut the Tashkent tomato into half moons, remove the skin with a sharp knife and remove the seeds.
- Cut the pulp as small as possible.
- Crush the garlic and chop it very finely with a knife.
- Mix tomato paste, garlic, olive oil, balsamic vinegar.
- Heat the melted butter in a frying pan.
- Fry the cheese on both sides.
- At first it turned out to be a little pale.
- He turned it over again and fried it until it was browned.
- That's what happened.
- Cut the sharp cheese into pieces with a knife.
- Arrange the pieces on plates, sprinkle with herbs. Pour over the dressing.