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Apple-Celeriac Salad with Fried Brie https://www.metro.ca/userfiles/image/recipes/salade-pommes-celeri-rave-brie-5241.jpg PT25M PT05M PT30M
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.
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cheese: 1/2 cup (125 mL) milk 2 Tbsp. (30 mL) extra virgin olive oil 2 egg 1 pinch of 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 Garnish: 2 Tbsp. (30 mL) crushed Queesland nut
Apple-Celeriac  Salad with Fried Brie

Apple-Celeriac Salad with Fried Brie

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4
servings
0:25
Preparation
0:05
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • cheese:
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    BLACK DIAMOND CHEESTRINGS

    BLACK DIAMOND CHEESTRINGS

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    BABYBEL OR THE LAUGHING COW CHEESE

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    240 - 400 g SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    milk
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    4 l 1%, 2% OR SKIM (HOMO: $6.49)


  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
  • 2
    egg
  • 1
    pinch of salt and pepper
  • 1
    quebec double-cream brie, cut into 4 wedges
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    IRRESISTIBLES ARTISAN DOUBLE CRÈME BRIE

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    450 g


  • 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
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    SAVE $2.50
    GT'S KOMBUCHA OR BRAGG APPLE CIDER

    GT'S KOMBUCHA OR BRAGG APPLE CIDER

    $6.99 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 1 tsp.
    (5 mL)
    honey
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  • 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
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    CARROTS OR YELLOW ONIONS

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    $1.69 ea.

    2 lb, PRODUCT OF ONTARIO, CANADA NO.1 GRADE


  • 1
    small celeriac, cut into fine julienne
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    ORGANIC CELERY

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    $2.99 ea.

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  • 2
    green onions, sliced fine
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  • 2 Tbsp.
    (30 mL)
    chopped parsley
  • 1 Tbsp.
    (15 mL)
    chopped coriander
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  • 2
    large apples, diced
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    GALA OR GRANNY SMITH APPLES

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  • 1/2 cup
    (125 mL)
    raisins

  • Garnish:
  • 2 Tbsp.
    (30 mL)
    crushed Queesland nut
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Imprimer ma sélection

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

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