Apple-Celeriac Salad with Fried Brie

Apple-Celeriac  Salad with Fried Brie
  • 4 servings
  • 0:25 Preparation
  • 0:05 Cooking
  • 0:30 Total Time

Ingredients

Add all
  • cheese:

  • 1/2 cup
    (125 mL)

    milk

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 2

    eggs

  • 1 pinch

    salt and pepper

  • 1

    quebec double-cream brie, cut into 4 wedges

  • 3 Tbsp.
    (45 mL)

    all-purpose flour

  • 3 Tbsp.
    (45 mL)

    breadcrumbs

  • sufficient quantity, oil for frying

  • dressing and salad:

  • 5 tsp.
    (25 mL)

    raspberry vinegar

  • 1 tsp.
    (5 mL)

    honey

  • salt and pepper to taste

  • 3 Tbsp.
    (45 mL)

    extra virgin olive oil

  • 1 Tbsp.
    (15 mL)

    walnut oil

  • 2

    medium carrots, cut into fine julienne

  • 1

    small celeriac, cut into fine julienne

  • 2

    green onions, sliced fine

  • 2 Tbsp.
    (30 mL)

    chopped parsley

  • 1 Tbsp.
    (15 mL)

    chopped coriander

  • 2

    large apples, diced

  • 1/2 cup
    (125 mL)

    raisins

  • Garnish:

  • 2 Tbsp.
    (30 mL)

    crushed Queesland nut

Preparation

Cheese:

In a bowl, combine milk with oil, eggs, salt and pepper.

Dredge cheese in fl our and dip in milk mixture then breadcrumbs.

Dressing and salad:

In a bowl, blend raspberry vinegar with honey, salt, pepper, olive and walnut oils.

Add carrots, celeriac, green onions, parsley, coriander, apples and raisins. Mix thoroughly and let rest.

Heat oil in a deep fryer or saucepan and fry cheese until crust is golden brown.

Serve with salad macadamia nuts.

Source: Académie Culinaire

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007