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Camembert Mushroom Tomato Salad
From Dorothy McNett's recipes at www.dorothymcnett.com.
4 tablespoons extra virgin olive oil
In a heavy bottomed skillet or saute pan, heat the olive oil but do not heat it to the smoking point, just nice and hot. Add the bread slices and toast on both sides until nicely browned. Remove to platter and rub both sides generously with cut cloves of garlic. Cut or tear into small croutons. In remaining oil in skillet, gently saute the sliced mushrooms about 2 - 3 minutes. Cut tomatoes into slices In glass measuring cup heat the vegetable stock about 30 - 40 seconds in microwave. In a bowl whisk the Camembert with the warmed stock to make a nice drizzling dressing. Arrange salad greens on individual serving plates along with basil and thyme, the mushrooms and tomatoes, croutons and drizzle with the dressing. Sprinkle with just a bit of sea salt, and some pepper if desired.
Recipe created 2015-02-08.