Fried Brie Salad with Walnut Oil Dressing
The Old World Olive Co
4
Ingredients
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- 2 Tbsp. OWOC Champagne Vinegar
- 1 Tbsp. OWOC regional EVOO, your choice
- ¼ cup OWOC Walnut Oil
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- 1 (8 oz.) brie, very cold, rind removed, cut into 1” pieces
- ½ cup all purpose flour
- ½ cup fine dry bread crumbs
- 1 tsp. seasoned salt
- 1 large egg
- Vegetable oil for frying
- 1 tsp. Dijon mustard
- 1 tsp. minced garlic
- 1 Tbsp. minced shallots
- Salt and freshly ground black pepper
- 2 red apples, cored and cut lengthwise into 8ths
- 6 cups mixed baby lettuces
- 12 sprigs fresh parsley
- ½ cup roughly chopped, toasted walnuts
Directions
- In a large sauté pan or medium pot, preheat 2” of vegetable oil to 350° F.
- Place the flour in a shallow bowl.
- Combine the bread crumbs and seasoned salt in another shallow bowl. Beat the egg in a third bowl.
- In batches, dip the brie cubes into the flour, then the beaten egg, then into the bread crumbs, shaking to remove any excess.
- Place on a plate and freeze until very cold, about 15 minutes.
- Remove brie from the freezer and fry in the oil until golden brown and crisp, 20-30 seconds.
- Drain on paper towels. In a small bowl, whisk together the mustard, balsamic and garlic.
- Add the walnut oil, then the EVOO, in a steady stream, whisking constantly to form an emulsion.
- Add the shallots, salt and freshly ground black pepper to taste.
- Toss with the lettuces and parsley sprigs, and divide among four salad plates.
- Garnish each plate with four apple slices.
- Top each salad with the fried brie cubes and garnish with a sprinkling of walnuts.
- Serve immediately.
