Camembert Mushroom Tomato Salad Recipe

From Dorothy McNett's Recipe Book.

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See Also: France · Salads

Camembert Mushroom Tomato Salad

From Dorothy McNett's recipes at

4 tablespoons extra virgin olive oil
2-3 slices French bread
1-2 cloves garlic, peeled and cut in half
3-4 large mushrooms, sliced
1-2 red ripe tomatoes, or 1 cup sweet baby tomatoes
1/4 cup vegetable stock
4 oz. Camembert cheese, room temperature
fresh basil and thyme leaves
butter lettuce leaves for the plates
sea salt and pepper, as desired

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.

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