Charlemagne Salad With Hot Brie Dressing Recipes

FRISEE SALAD WITH HOT BACON DRESSING

Steps:

• Place frisee lettuce in a serving bowl.
• Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add shallot and cook until soft, about 2 minutes. Add bacon bits, white vinegar, apple cider vinegar, red wine, sugar and remaining 1 tablespoon olive oil; stir to combine. Reduce heat to low and cook until dressing is hot.
• Pour hot bacon dressing over frisee and toss to coat. Serve immediately.

CHERRY BRIE TOSSED SALAD

Steps:

• In a small bowl, whisk the dressing ingredients; set aside., For salad, in a heavy skillet, melt butter over medium heat. Add almonds and cook and stir until nuts are toasted, about 4 minutes. Sprinkle with sugar; cook and stir until sugar is melted, about 3 minutes. Spread on foil to cool; break apart., In a large salad bowl, combine the romaine, cheese and cherries. Whisk dressing; drizzle over salad. Sprinkle with sugared almonds and toss to coat.

CHARLEMAGNE SALAD WITH HOT BRIE DRESSING

Steps:

• Remove rind from chilled Brie with a sharp knife; reserve rind for another use.
• Cut cheese into small pieces and allow to come to room temperature.
• Wash greens in cold water.
• Tear into bite-sized pieces; dry in salad spinner or clean towels.
• Warm oil in a heavy skillet.
• Add shallots or green onions and garlic; cook over low heat until golden, about 3 minutes.
• Stir in vinegar, lemon juice, mustard and several grindings of pepper.
• Add the cheese a little at a time, stirring constantly.
• When all the cheese is melted, toss hot dressing with greens and croutons.
• Serve immediately, and pass the pepper mill.

WARM BRIE SALAD DRESSING

Steps:

• Heat the oil in a saucepan over low heat. Add the onion and cook until softened. Meanwhile, use a paring knife to remove the rind from the Brie. Add the mustard to the suacepan, then the vinegar, and stir well. Add the Brie and mix until smooth; let cool slightly, then add the capers, if using. Add salt and pepper to taste.

THREE GREEN SALAD WITH WARM BRIE

Steps:

• Wisk together in a small bowl the oil of your choice,lemon juice and a little salt and pepper.
• Let stand at least an hour at room temp.
• If you use plain olive oil you may want to flavor to taste with a little garlic powder in the oil.
• Preheat the oven to 350*.
• Toss the dressing with the greens and divide among salad plates.
• Arrange brie on the baking sheet and bake until soft but not runny.
• You really need to stand there and keep an eye on it.
• (about one minute) Top each salad with the wedge of cheese and toasted pecans.
• A nice variation is a"fan" of thinly sliced pear on the plate.

WARM BRIE SALAD DRESSING

Steps:

• Heat oil in a saucepan over low heat. Add onion & cook till softened.
• Add mustard to saucepan, then the vinegar & stir well.
• Remove rind from Brie & add cheese to the pan, mixing till smooth.
• Let mixture cool slightly & add capers if you are using them.
• Add salt & pepper to taste & serve warm over mixed salad greens.

SPINACH SALAD WITH A CRèME DE BRIE DRESSING

Steps:

• Heat oil in small heavy skillet over medium heat.
• Add prosciutto and garlic and sauté 3 minutes. Add wine, lemon juice and sugar.
• Simmer 5 minutes.
• Transfer to a bowl and cool completely.
• When cool, combine with Alouette Crème de Brie.
• Combine spinach, mushrooms and parmesan cheese in large bowl.
• Toss with dressing and serve immediately.

SALAD WITH WARM BRIE DRESSING

Steps:

• Croutons: Remove crusts from bread and cut into cubes. Melt butter in a heavy skillet. Put garlic through a garlic press and add to butter. Stir. Fry bread cubes in garlic butter until golden. Remove from skillet and drain on paper towels. Salad: Wash and dry romaine. Slice vertically through the center spine of each leaf. Then slice each piece horizontally into 1 1/2-inch strips. Wash, dry, and remove tough stems from watercress. Toss with romaine and arrange on individual plates. Warm Brie Dressing: Heat oil in a heavy skillet and fry onion and garlic until limp and slightly golden. Turn heat to warm. Add vinegar, lemon juice, and mustard. Combine well. Remove the thin layer of rind from the Brie. Discard the rind. Cut cheese into chunks. Turn up the heat under the skillet. Add the Brie and stir with a wooden spoon until melted. Pour dressing over greens and top with croutons. Serve immediately while still warm.

GREEN BEAN SALAD WITH HOT MUSTARD DRESSING

Steps:

• Bring a large pot of salted water to a boil.
• In a large bowl, combine mustard powder and 2 tablespoons of very hot water; mix well. Let stand for 5 minutes to bloom. Add oil, shallot, rice vinegar, ginger, sugar and garlic, and season with salt and pepper. Whisk until smooth, then stir in scallions.
• Once the water is boiling, add the green beans and blanch them until crisp-tender, about 2 minutes. Drain and transfer to the large bowl. Season with salt and pepper, and toss until evenly coated in the dressing. Let cool, stirring occasionally, about 10 minutes.
• Transfer beans to a serving bowl or platter. Serve at room temperature or chilled, and top with the pecans.

WARM POTATO SALAD WITH BRIE

Steps:

• Cut potatoes into 1 cm cubes, spread in an 8 cup casserole dish.
• Cover and microwave for 8-10 min on High.
• Whisk together oil, vinegar, and mustard; stir into potatoes.
• Sprinkle with onion and brie, cover & microwave for 30-40 seconds on High.
• Stir gently.
• Divide among 4 lettuce lined plates and garnish with radish slices and parsley if desired.

CHARLEMAGNE SALAD WITH HOT BRIE

Steps:

• Tear lettuce into bite-sized pieces. Toss with garlic croutons into large bowl. Warm olive oil in heavy, large skillet over low heat for 10 minutes. Add shallot and garlic and cook until translucent, stirring occasionally, about 5 minutes. Blend in vinegar, lemon juice and mustard. Add cheese and stir until smooth. Season with pepper. Toss hot dressing with lettuce and serve. Makes 8 servings.