Apple and cider salad with melted camembert cheese sauce
2 servings
50 minutes
This salad is the embodiment of sophistication and harmony of flavors, where the sweetness of crunchy apples combines with the light tartness of cider, while the delicate camembert envelops the ingredients in a velvety texture. Its roots can be linked to Russian gastronomy, which values the combination of fresh products and deep, rich flavors. Warm croutons add a crunchy contrast, while arugula and romaine provide a refreshing green base. An ideal choice for both a light dinner and an exquisite presentation at a festive table. The tenderness of melted cheese makes each forkful uniquely rich, while cider brings fruity notes that highlight the natural taste of apples. This dish evokes warm autumn evenings when you want to cozy up with something comforting yet elegant. Enjoy its soft, enveloping structure and balance between freshness and richness!
1
Cut the bread into small cubes, place in a bowl, add olive oil and minced garlic, and mix well. Spread the bread on a baking sheet and bake for 10 minutes at 180 degrees until golden brown. Let cool.
- Rye bread: 50 g
- Olive oil: 1 tablespoon
- Garlic: 1 clove
2
Mix romaine and arugula leaves, and place them on plates. Slice the apples with the skin on and put them in a separate bowl, drizzling with cider. After that, dry the apples and place them on the salad leaves.
- Romaine lettuce: 1 piece
- Arugula: 25 g
- Apple: 110 g
- Dry cider: 1 tablespoon
3
Cut the chilled cheese in half, peel it, separating the rind from the soft part. Then place it in a small pot, add sour cream, and set it on low heat. Heat for 3-4 minutes, constantly stirring with a whisk, until a homogeneous mass is obtained. Add cider if the cheese is unaged. An important point is that the cheese should melt but not cook.
- Camembert cheese: 250 g
- Sour cream: 2 tablespoons
- Dry cider: 1 tablespoon
4
Evenly drizzle the salad with dressing and garnish with croutons. Serve on the table.
- Rye bread: 50 g